Name: Strawberries and Cream Oats: A Delicious & Healthy Breakfast Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup rolled oats (not instant); 2 cups milk (dairy or non-dairy, almond milk recommended); 1/2 cup water; 1/4 teaspoon salt; 1/4 cup maple syrup (or honey, or your favorite sweetener); 1 teaspoon vanilla extract; 1 cup fresh strawberries, hulled and sliced; 1/2 cup heavy cream (or coconut cream for vegan option)

Strawberries and Cream Oats: Is there a better way to start your day than with a bowl of creamy, dreamy goodness that tastes like a decadent dessert but fuels you like a champion? I think not! This isn't just your average bowl of oatmeal; it's a vibrant celebration of fresh flavors and comforting textures, all perfectly balanced to create a breakfast experience you'll crave.

Oats have been a breakfast staple for centuries, providing sustained energy and a hearty start to the day. But the addition of strawberries and cream elevates this humble grain to something truly special. Think of it as a modern twist on the classic strawberries and cream dessert, reimagined for a healthy and satisfying breakfast. The combination of sweet, juicy strawberries and rich, velvety cream is a timeless pairing, loved for its simplicity and elegance.

What makes Strawberries and Cream Oats so irresistible? It's the perfect marriage of textures – the creamy smoothness of the oats, the burst of freshness from the strawberries, and the luxurious richness of the cream. Plus, it's incredibly versatile! You can use fresh or frozen strawberries, adjust the sweetness to your liking, and even add a sprinkle of nuts or seeds for extra crunch and nutrition. It's quick, easy, and endlessly customizable, making it the perfect breakfast for busy mornings or lazy weekends. Get ready to fall in love with your new favorite way to enjoy oats!

Ingredients:

1 cup rolled oats (not instant)
2 cups milk (dairy or non-dairy, I prefer almond milk)
1/2 cup water
1/4 teaspoon salt
1/4 cup maple syrup (or honey, or your favorite sweetener)
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1/2 cup heavy cream (or coconut cream for a vegan option)
Optional toppings: chia seeds, flax seeds, chopped nuts, extra strawberries

Cooking the Oats:

In a medium saucepan, combine the rolled oats, milk, water, and salt. I like to use a heavy-bottomed saucepan to prevent sticking, but any saucepan will do.
Bring the mixture to a boil over medium-high heat, stirring occasionally. This is important to prevent the oats from sticking to the bottom of the pan.
Once boiling, reduce the heat to low and simmer for about 5-7 minutes, or until the oats are cooked through and have absorbed most of the liquid. Stir frequently during this time. The oats should be creamy and tender. If they seem too thick, add a little more milk or water. If they seem too thin, continue simmering for a minute or two longer.
Remove the saucepan from the heat and stir in the maple syrup (or honey) and vanilla extract. Taste and adjust the sweetness as needed. I sometimes add a pinch more salt to balance the sweetness.

Preparing the Strawberries and Cream:

While the oats are cooking, prepare the strawberries. Wash the strawberries thoroughly and hull them (remove the green tops). I find that a small paring knife works best for hulling strawberries.
Slice the strawberries into thin slices. You can slice them lengthwise or crosswise, depending on your preference. I like to slice them lengthwise for a more elegant presentation.
In a separate bowl, whip the heavy cream until soft peaks form. You can use a whisk, an electric mixer, or a stand mixer. If using an electric mixer, start on low speed and gradually increase to medium speed. Be careful not to overwhip the cream, or it will turn into butter. If you're using coconut cream, chill it in the refrigerator overnight. Then, scoop out the thick cream from the top of the can, leaving the watery liquid behind. Whip the coconut cream just like you would heavy cream.
Gently fold half of the sliced strawberries into the whipped cream. This will create a beautiful pink-streaked cream that's bursting with strawberry flavor.

Assembling the Strawberries and Cream Oats:

Divide the cooked oats into bowls. I usually get about two generous servings from this recipe.
Top each bowl of oats with a generous dollop of the strawberry-infused whipped cream.
Arrange the remaining sliced strawberries on top of the cream.
If desired, sprinkle with your favorite toppings, such as chia seeds, flax seeds, chopped nuts, or a drizzle of maple syrup. I love adding a few extra sliced strawberries for a pop of color and flavor.
Serve immediately and enjoy! These oats are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. If storing, the cream may deflate slightly, but the flavor will still be delicious.

Tips and Variations:

Make it vegan: Use non-dairy milk (almond, soy, or oat milk all work well) and coconut cream instead of heavy cream.
Add protein: Stir in a scoop of protein powder after cooking the oats. Vanilla or strawberry protein powder would be a great addition.
Use different fruits: Feel free to substitute other fruits for the strawberries, such as blueberries, raspberries, bananas, or peaches.
Add spices: A pinch of cinnamon or nutmeg can add a warm and cozy flavor to the oats.
Make it ahead: You can cook the oats ahead of time and store them in the refrigerator. Reheat them in the microwave or on the stovetop before serving. Prepare the strawberries and cream just before serving to prevent the cream from deflating.
Sweetness adjustment: Adjust the amount of maple syrup (or honey) to your liking. If you prefer a less sweet oatmeal, you can reduce the amount of sweetener or omit it altogether.
Nutty flavor: Toast the oats in a dry pan for a few minutes before adding the milk and water. This will enhance their nutty flavor.
Chunky oats: If you prefer a chunkier oatmeal, use steel-cut oats instead of rolled oats. Steel-cut oats will take longer to cook, about 20-30 minutes.
Overnight oats: For a no-cook option, combine the oats, milk, water, salt, maple syrup, and vanilla extract in a jar or container. Stir well and refrigerate overnight. In the morning, top with the strawberries and cream.

Detailed Explanation of Ingredients:

Rolled Oats: I highly recommend using rolled oats (also known as old-fashioned oats) for this recipe. They provide the best texture and flavor. Instant oats will become too mushy, and steel-cut oats will take too long to cook. Make sure to use gluten-free rolled oats if you have a gluten intolerance.
Milk: You can use any type of milk you prefer, dairy or non-dairy. I personally love using almond milk because it adds a subtle nutty flavor. Other good options include soy milk, oat milk, and cashew milk. If you're using dairy milk, whole milk will result in a creamier oatmeal.
Water: Adding water to the milk helps to prevent the oatmeal from becoming too thick and gluey.
Salt: A pinch of salt enhances the flavors of the other ingredients and balances the sweetness.
Maple Syrup: I prefer using pure maple syrup as a natural sweetener. You can also use honey, agave nectar, or any other sweetener you like. Adjust the amount to your liking.
Vanilla Extract: Vanilla extract adds a warm and aromatic flavor to the oatmeal. Use pure vanilla extract for the best flavor.
Strawberries: Fresh strawberries are the star of this recipe. Choose ripe, juicy strawberries for the best flavor. You can also use frozen strawberries, but they may be a bit softer.
Heavy Cream: Heavy cream adds richness and creaminess to the oatmeal. You can substitute coconut cream for a vegan option. Make sure to chill the coconut cream overnight and scoop out the thick cream from the top of the can.

Troubleshooting:

Oatmeal is too thick: Add more milk or water to thin it out.
Oatmeal is too thin: Continue simmering for a few minutes longer to allow the oats to absorb more liquid.
Oatmeal is sticking to the bottom of the pan: Use a heavy-bottomed saucepan and stir frequently.
Whipped cream is not forming peaks: Make sure the cream is cold and the bowl and beaters are clean and dry.
Whipped cream is overwhipped: If the cream starts to look grainy, you've overwhipped it. Unfortunately, there's no way to fix overwhipped cream. Start with a fresh batch.

Nutritional Information (approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

Calories: 400-500 per serving
Protein: 10-15 grams
Fat: 20-30 grams
Carbohydrates: 40-50 grams
Fiber: 5-10 grams

This recipe is a delicious and healthy way to start your day. It's packed with fiber, protein, and antioxidants. Enjoy!

Conclusion:

This Strawberries and Cream Oats recipe isn't just breakfast; it's a delightful experience that will transform your mornings! I truly believe you'll find yourself craving this creamy, fruity goodness long after the last spoonful. The combination of the warm, comforting oats with the fresh, vibrant strawberries and the rich, decadent cream is simply irresistible. It's quick, easy, and customizable, making it the perfect choice for busy weekdays or lazy weekend brunches. But why is this recipe a must-try? Beyond the incredible flavor profile, it's about the feeling it evokes. It's a taste of summer, a comforting hug in a bowl, and a healthy way to start your day. It's a recipe that brings joy, and who doesn't need more of that? Plus, it's packed with fiber from the oats and vitamins from the strawberries, making it a guilt-free indulgence. And the best part? You can easily adapt this recipe to suit your preferences. Feel free to experiment with different types of milk – almond milk, soy milk, or even coconut milk would work beautifully. For a vegan version, simply substitute the heavy cream with coconut cream or a plant-based whipped cream alternative. You could also add a sprinkle of chia seeds or flaxseed meal for an extra boost of nutrients. Looking for serving suggestions? I love topping mine with a few extra slices of fresh strawberries and a drizzle of honey or maple syrup. A sprinkle of toasted almonds or pecans adds a delightful crunch. For a more decadent treat, try adding a dollop of mascarpone cheese or a scoop of vanilla ice cream. You can even make it ahead of time and enjoy it cold, like overnight oats. Just prepare the oats as directed, let them cool slightly, and then refrigerate them overnight. In the morning, simply add the strawberries and cream and enjoy! Consider these variations to make it your own:

Berry Blast: Add other berries like blueberries, raspberries, or blackberries for a mixed berry explosion.
Chocolate Indulgence: Stir in a tablespoon of cocoa powder and a few chocolate chips for a chocolate-covered strawberry experience.
Tropical Twist: Add shredded coconut and a slice of pineapple for a tropical-inspired breakfast.
Nutty Delight: Top with your favorite chopped nuts, such as walnuts, pecans, or almonds.
Spiced Up: Add a pinch of cinnamon, nutmeg, or cardamom for a warm and comforting flavor.

I'm confident that you'll love this Strawberries and Cream Oats recipe as much as I do. It's a simple yet satisfying dish that's perfect for any occasion. So, go ahead, give it a try! I promise you won't be disappointed. And most importantly, I'd love to hear about your experience! Did you try any variations? What did you think of the flavor? Share your photos and comments on social media using [Your Hashtag] so I can see your creations. Let's spread the love for this delicious and easy breakfast together! I can't wait to see what you come up with and how you make this Strawberries and Cream Oats recipe your own. Happy cooking!