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–+ servings
Glass bowl of shortcake overnight oats with graham crackers.

Strawberry Shortcake Overnight Oats (High-Protein, Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 2 people
Author: Nico Pallotta

  • 2½ cups (340 g) strawberries diced – plus 1 to 2 tablespoons honey
  • ½ teaspoon lemon zest grated (optional)
  • 1 cup (100 g) rolled oats
  • 1 cup (240 g) Greek yogurt
  • 1 cup (240 g) milk
  • 2 tablespoons (40 g) honey
  • 1½ teaspoons vanilla extract
  • 1 to 2 graham crackers or digestives, crushed
  • 1 tablespoon slivered almonds toasted

  • Prepare the strawberries: Rinse, hull, and dice 2½ cups strawberries. Toss them with 1 to 2 tablespoons of honey and ½ teaspoon lemon zest, then let sit for 10 minutes.
    Step 1 Strawberries mixed with honey and lemon zest releasing bright juicy syrup.
  • Mix the oats: Whisk together 1 cup Greek yogurt, 1 cup milk, 2 tablespoons honey, and 1½ teaspoons vanilla extract in a medium bowl. Stir in 1 cup rolled oats, then fold in half of the strawberries and all their juices.
    Cover and refrigerate overnight, or for at least 4 hours. Refrigerate the remaining strawberries separately.
    Step 2 Greek yogurt, milk, honey, and vanilla with marinated strawberries.
  • Assemble: Stir the oats, adding a splash of milk if needed.
    Layer graham cracker crumbs, reserved strawberries, oats, more strawberries, more graham cracker crumbs, and toasted slivered almonds. (Toast the almonds in a dry skillet for 2 to 3 minutes if needed.)
    Serve immediately. Drizzle with extra honey, if desired.
    Step 3 Juicy strawberries layered over creamy overnight oats.
Substitutions
  • Strawberries → Use fresh, ripe strawberries for the best flavor. If using frozen, cook them into a quick compote first.
  • Honey → Swap with granulated sugar or maple syrup.
  • Lemon zest → Try orange zest for a different citrus note.
  • Rolled oats → Quick oats work for a softer, more pudding-like texture.
  • Greek yogurt → Use low-fat Greek yogurt, Skyr, dairy-free yogurt, or your favorite plain yogurt.
  • Milk → Any dairy or unsweetened plant-based milk works.
  • Vanilla extract → Substitute vanilla bean paste.
  • Graham crackers → Use digestive biscuits, vanilla wafers, or gluten-free graham crackers.
  • Slivered almonds → Swap with sliced almonds, chopped pecans, pistachios, or sunflower seeds.
 
Tips
  • Use fresh strawberries: Ripe berries make the best juicy strawberry sauce. Skip frozen unless you cook them into a compote first.
  • Don’t skip the 10 minutes: Macerating the strawberries with honey and lemon zest is what creates the syrupy sauce.
  • Go big on vanilla: It gives the oats that classic strawberry shortcake flavor.
  • Whisk first: Mix yogurt, milk, honey, and vanilla before adding oats for a smoother texture.
  • Use rolled oats: They stay creamy with a little bite. Quick oats are softer and more pudding-like.
  • Toast the almonds: A quick toast makes them nuttier, crunchier, and more flavorful.
  • Add crackers last: Graham crackers stay crisp when added just before serving.
  • Loosen if needed: Stir in a splash of milk if the oats are too thick.
  • Taste before serving: Add a drizzle of honey if your strawberries are not very sweet.
  • Store smart: Keep oats and strawberries refrigerated separately, then add graham crackers and almonds just before serving.
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