For this week’s overnight oats episode I took a note out of Tracy Shutterbean’s book and roasted some strawberries.
Roasting strawberries intensifies their flavour, adding a cheeky splash of balsamic vinegar gives them an amazing tang and maple syrup provides just the right level of stickiness. This method is especially effective if you’ve accidentally bought a duff batch of watery flavourless strawberries, it really perks them up.
The strawberries cut through the richness of overnight oats beautifully, but I couldn’t resist adding to the richness with a little almond butter. Any excuse!
I recommend you prepare a big batch of these strawberries as there are so many uses for them, such as Tracy’s gorgeous snack idea of popping them on graham crackers topped with ricotta. Heaven!
Overnight Oats with Roasted Strawberries
Strawberries from Shutterbean
You can find the basic overnight oats recipe here
450g strawberries, hulled and sliced in half lengthways
4 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp sea salt
Preheat the oven to 175C / 160C Fan / 350F and line a baking tray (with sides) with parchment paper.
Mix all of the ingredients except the strawberries in a small bowl. Pop the strawberries into a larger bowl and pour over the liquid. Toss the strawberries around to coat them thoroughly.
Remove the strawberries from the liquid and spread them out over the baking sheet, then dispose of the remaining liquid. Roast them for 40-45 minutes. They should stay fresh in the fridge for about a week.