Strawberry Shortcake in a Bowl!
Strawberry Shortcake in a Bowl
A variation of the breakfast Blueberry Muffin Pudding
- 60g strawberries (about a heaping 1/2 cup)
- 1/4 tsp pure vanilla extract
- sweetener, if desired
- 2 tbsp creamer (such as Silk)
- 1 serving cooked oatmeal or bulgur (see: how to cook bulgur)
Combine all ingredients in your blending gadget (I use a Magic Bullet). I love using frozen berries, as it makes the pudding super-cold and satisfying after a hot run. If you go this route, thaw the berries just a bit, so they blend more easily.