Roasted Strawberry Overnight Oats

Pre-heat the oven to 350 degrees and line a rimmed baking sheet or large baking dish with parchment paper.

Whisk together the maple syrup, coconut oil, kosher salt, chopped thyme and lemon zest in a bowl. Add the berries and toss gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet.

Roast the berries just long enough for the juices to thicken but not burn, about 20-30 minutes. You may need to gently toss the berries if the edges are starting to brown before the rest of the berries are finished cooking. Place the berries into a high speed blender or food processor and blend until they form a thick sauce,it should only take a few seconds. I like my mixture to be a bit chunky but if you want it to be completely smooth just let the blender run for a few more seconds.

Combine the oats, chia seeds, coconut, and salt in a large bowl. Add the maple syrup, vanilla extract and almond milk and stir well to combine. Add ½ cup of the strawberry puree and stir well. To prepare oats for the week divide the mixture into 5 half-pint mason jars. Refrigerate the oats for at least 4 hours or up to overnight before serving.

When you are ready to serve the oats you can pop the jars into the microwave for a minute if you’d like them to be hot but that is totally a personal preference. Top the oats with few fresh sliced strawberries, about a tablespoon of toasted coconut, hemp seeds, chopped pistachios and a drizzle of coconut milk and maple syrup or honey. The oatmeal with keep for up to 5 days in the fridge.