3 oat recipes with strawberries

3 oat recipes with strawberries

Brighten up your summer with our 3 favorite recipes featuring the star ingredient of the season: strawberries.

Strawberry lemonade with matcha latte


60ml (1/4 cup) strawberry purée (from thawed Québec strawberries)

5ml (1 tsp) maple syrup

25ml lemon juice (or juice from 1/2 lemon)

60ml (1/4 cup) cold foam Barista Oatbox m*lk

60ml (1/4 cup) matcha (1 tsp matcha powder with 60ml (1/4 cup) 75°C water)

Ice (enough to fill a 12 oz glass)



Prepare the strawberry purée:

Thaw ½ cup Québec strawberries.
Blend the strawberries until smooth to make the purée.

Mix the strawberry lemonade base:

In a 12 oz glass, add 60ml (1/4 cup) of strawberry purée.
Add 5ml (1 tsp) of maple syrup.
Pour in 25ml of lemon juice (or juice from 1/2 lemon).
Stir the mixture well to combine.

Fill the glass with ice.

Froth 60ml (1/4 cup) of Oatbox barista m*lk to create cold foam. You can use a milk frother or French press (pump the press several times until the m*lk becomes thick and creamy)

Make the Matcha:

In a small bowl, sift and whisk 1 tsp of matcha powder with 60ml (1/4 cup) of water heated to 75°C until fully dissolved and frothy.


Assemble the Drink:

Slowly pour the cold foam oatm*lk over the ice and strawberry lemonade mixture. Gently pour the prepared matcha on top to create a layered effect.



Field berries protein overnight oats



1/3 cup of Field berries overnight oats

1 cup Original oat beverage

3 tbsp Seta strawberry pittaya smoothie mix

Strawberry to taste



Blend together Field berry overnight oats and Original oat beverage. Add Seta smoothie mix and stir well to obtain a smooth texture.

Let stand at least 6 hours or overnight.

Add a few fresh strawberries and enjoy!



Summer spinach salad with strawberry and granola


summer salad with strawberry and granola



For the salad:

1 bunch of spinach

35g of bean sprouts

10 strawberries

1 bosc pear

Almond Butter & Blueberry granola to taste


For the dressing:

¼ cup of olive oil

2 tbsp of balsamic vinegar

1 tbsp of dijon mustard

1 tsp of maple syrup

Salt and pepper to taste



Mix the spinach and bean sprouts together in a large bowl. Cut the pear and strawberries and add them to the salad.

In a small bowl, mix the dressing ingredients together until they are well blended together.

Add the granola and dressing on the salad at the time of serving.