Strawberry Basil Oatmeal Bowl
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Strawberry Basil Oatmeal Bowl might be a recipe you should try. For $2.39 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 5. This main course has 503 calories, 17g of protein, and 17g of fat per serving. 66 people were glad they tried this recipe. It is brought to you by Somethings Wanky. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up skim vanilla greek yogurt, strawberries, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Similar recipes include Strawberry Oatmeal Smoothie Bowl, The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream, and Strawberry Basil Cupcakes with Basil Buttercream.
Servings: 5
Ingredients:
1/2 cup sliced almonds
1/4 cup basil, chopped
2 tablespoons coconut oil
1/3 cup honey
1 large lemon, zest and juice
1 cup quinoa, pre-rinsed
1/2 tsp salt
1 cup vanilla Greek yogurt
1 cup steel-cut oats
2 cups strawberries, sliced
4 cups water
Equipment:
sauce pan
mixing bowl
Cooking instruction summary:
Heat the coconut oil in a medium saucepan over medium-high heat. Add the oats and quinoa and cook for 2-3 minutes, until they begin to smell toasted.Add the water and salt.Bring to a boil, cover, and reduce heat to simmer for 20 minutes.Turn off the heat and spoon the grains into a large mixing bowl. Let cool for about 30 minutes.Add the yogurt, honey, lemon zest and juice, basil, strawberries and almonds. Mix well until ingredients are combined and the grains and strawberries are evenly coated in the mixture.Refrigerate overnight (or until completely chilled). Serve chilled.
Step by step:
1. Heat the coconut oil in a medium saucepan over medium-high heat.
2. Add the oats and quinoa and cook for 2-3 minutes, until they begin to smell toasted.
3. Add the water and salt.Bring to a boil, cover, and reduce heat to simmer for 20 minutes.Turn off the heat and spoon the grains into a large mixing bowl.
4. Let cool for about 30 minutes.
5. Add the yogurt, honey, lemon zest and juice, basil, strawberries and almonds.
6. Mix well until ingredients are combined and the grains and strawberries are evenly coated in the mixture.Refrigerate overnight (or until completely chilled).
7. Serve chilled.
Nutrition Information:
covered percent of daily need
