I turned leftover strawberry shortcake into strawberry shortcake overnight oats! SO GOOD and perfect for this time of year!

**PIC:**

**Recipe here originally:**

For this recipe, I used homemade strawberry-rhubarb jam but you can use macerated strawberries instead.

I also made vegan drop biscuits and then I crumbled them and crisped them up in a little butter for a crunchy topping. These were leftover from the strawberry shortcakes, so if you don’t want to make them, you can just use your favorite granola or some nuts. I was just committed to fully deconstructing strawberry shortcake into overnight oats, haha. Highly recommend the crispy biscuit though, just works really well and it keeps its crispiness for a few days!

Note: this is vegan but you can use dairy-based products at a 1:1 ratio for all dairy-free ingredients.

It is SO good!

## Overnight oats:

* 2 cups rolled oats
* 2 cups oat or almond milk
* 1/4 cup chia seeds
* 2 tablespoons unsweetened cacao nibs or use unsweetened chocolate chips
* 1/2 teaspoon cinnamon or pumpkin pie spice

## Vegan drop biscuit :

* 1/2 cup all-purpose flour, sifted
* 1/4 teaspoon salt
* 1 teaspoon baking powder
* 1 large tablespoon plant-based butter
* 2–3 tablespoons oat milk
* 1 tablespoon plant-based butter for frying

## For serving:

* 1/2 cup homemade or store-bought strawberry-rhubarb jam, or 1 cup chopped fresh or frozen strawberries and 2–3 tablespoons sugar

## Instructions

## Prepare the jam:

* Prepare the jam according to the original recipe’s instructions * *. Reserve any remaining jam for another use. If you prefer using macerated strawberries, combine the fresh chopped strawberries with the sugar and transfer them to the refrigerator for at least 30 minutes.

## Prepare the overnight oats:

* Combine all of the ingredients for the overnight oats in a large bowl and stir to combine. Transfer to the refrigerator for one hour. Stir again to ensure the chia seeds aren’t clumping, and then cover and refrigerate for 12 hours.

## Prepare the drop biscuits:

* Preheat the oven to 425ºF.
* Combine the flour, salt, and baking powder in a bowl. Add the plant-based butter, working it with your hands or a fork until the mixture becomes crumbly and the butter is the size of small peas.
* Add the oat milk and work it with your hands until sticky. Don’t overwork the dough!
* Divide the mixture into two biscuits and transfer them to a greased baking sheet. Bake for 12 minutes until golden brown on the bottom. Let cool completely.

## Crisp up the biscuits:

* Melt the butter into a skillet over medium heat. Crumble the cooled biscuits into the hot butter and cook, occasionally stirring, for 4–5 minutes until crispy and golden brown. Pour into a bowl and let cool. Once cool, transfer to a freezer or storage bag and store in a cool dark place or in the refrigerator.

## To serve:

* Stir the overnight oats once more. Taste them and season them to your preferences. Divide between bowls and spoon the jam or macerated strawberries on top. Serve with the crispy, crumbled drop biscuits on top. Enjoy!

## Nutrition

**CALORIES:** 218kcal | **CARBOHYDRATES:** 37g | **PROTEIN:** 7g | **FAT:** 5g | **SATURATED FAT:** 1g | **SODIUM:** 208mg | **FIBER:** 6g | **SUGAR:** 7g

I turned leftover strawberry shortcake into strawberry shortcake overnight oats! SO GOOD and perfect for this time of year!