A shortcake made with NO white sugar and NO white flour. Plus, it’s got only 5-ingredients. Top that biscuit goodness with skin-firming, vitamin-C rich berries and Greek yogurt…and you have a delicious dessert that’s actually healthy enough for breakfast! #SuperSwap
15 minutes • Servings: Makes 6 servings Print Recipe
Ingredients
Oat Shortcake
- 3/4 heaping cup rolled oats, pulsed into flour
- 3/4 cup rolled oats
- 1/4 cup unsweetened plant milk
- 2 Tablespoons coconut oil, melted
- 1 Tablespoon honey
- 1.5 teaspoons baking powder
Yogurt Topping
- 3/4 cup 2% plain Greek yogurt
- 1 Tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1.5 cups fresh strawberries, halved and lightly mashed
Directions
1. Combine oat flour, oats, milk, coconut oil, honey, and baking powder in a bowl. 2. Use a scooper and hands to make 6 perfect little "pucks". 3. Bake at 400F for about 12 minutes, until golden brown. 4. Let them cool. 5. Mix together Greek yogurt, honey, and grated ginger. 6. Top with strawberries and yogurt mixture.
Vegan Version: Use pure maple syrup instead of honey and plain almond milk yogurt instead of greek yogurt.
Nutritional Facts for SuperSwap Strawberry Shortcake
1 shortcake + toppings
Makes 6 servings
Daily Value %*
8%
10%
25%
0%
0%
8%
12%
10%
%
6%
6%
%
* Daily Value % based on a 2000 calorie diet.
Denise says
Looks like a great recipe. I want to try but allergic to oats. Is there another gluten free flour that would work with this?
Dawn says
We tried this with almond flour & it was great! xoxo
Brittany Dawn says
For almond flour is it a 1:1 ratio to the oat flour?
Dawn says
Yes, same ratios. 😉
Karen says
Hi, can the shortcake be frozen after baking? How long do they keep after baking? 6 servings is a lot.
Thanks
Dawn says
YES! They definitely can be frozen for up to 6 months!!! Just thaw in fridge overnight. Or…invite some friends over to have a strawberry shortcake party! 😉