Strawberry Week Day 2! Strawberry Shortcake Cauli-Oats Bake

Strawberry shortcake flavors just give me all the nostalgic feels, it was my go-to summer treat!

Strawberry week had to include a cauli-oat bake, it just had to! If you haven’t tried one of my cauli-oat recipes yet? What are you waiting for?

Strawberry Shortcake Cauli-Oats Bake:

• 1 cup riced cauliflower, fresh or frozen
• 1 + 1/2 cups rolled oats
• 2 eggs or 2 flax eggs
• 1/2 banana, mashed
• 1 tsp baking powder
• 1 tbsp chia seeds
• 2 cups lite coconut milk (or other milk of choice)
• 1 tsp vanilla extract
• 1-2 tbsp honey
• 1 + 1/2 cups strawberries, chopped

Toppings:

• Yogurt of choice
• Strawberry syrup (boiled strawberries puréed with honey + water)
• Peanut butter
• Cinnamon

Instructions:

• Pretreat your oven to 350°F and spray an 8×8 baking dish with non-sticky spray, set aside.
• Combine wet ingredients in a large bowl then mix in all the dry ingredients. Pour into the prepared baking dish and bake for 50 minutes or until the top looks cooked.
• Remove from the oven and let cool for 20 minutes before slicing into four pieces.
• Top each slice with goodies and refrigerate the leftovers! Stays good refrigerated for 5 days.

Are you having strawberries today?