2-Ingredient Strawberry Fruit Leather

This homemade Strawberry Fruit Leather recipe is a little bit like magic. You place place pureed strawberries with a touch of honey into the oven, close the door and then a few hours later you have a healthy and fruity snack reminiscent of the store-bought version, but so much more delicious and good-for-you.

Strawberry fruit leather rolled up like a fruit rollupStrawberry Fruit Leather Recipe

If you think this fresh Strawberry Fruit Leather recipe looks beautiful, just wait until you taste it! This homemade strawberry fruit rollup copy cat is packed with strawberry flavor and actually super simple to make. It will be loved by both kids and adults alike. It requires only 2 ingredients: fresh strawberries and a touch of honey. You can even skip out on the honey if your strawberries are very ripe and sweet. This is made in the oven, instead of a dehydrator so no special equipment is needed.

So how do you make it? Basically you are just drying out the strawberries in the oven! It’s almost all hands-off cooking. The hardest part about making this fruit leather is that you’ll have to plan a time to be home to have it go in the oven! This recipe requires a baking time of between 6 and 8 hours depending on the temperature of your oven. You’ll also need to make sure your oven temperature can go as low as 175ºF. 

Making strawberry fruit leather recipeHow to Make Strawberry Fruit Leather

To make the fruit leather you’re first going to prepare the strawberries. Make sure the berries have no signs of mold and actually taste good! Next you’ll puree them, add in a touch of honey and then boil them on the stove to kill off any potential harmful bacteria.

After that you’ll spread the mixture on a baking sheet that is lined with ideally, a silicone baking mat. In a pinch parchment paper will work, as well. Make sure to spread the mixture evenly on the baking sheet. If you spread the middle too thick in the middle it won’t cook fast enough and the edges might overcook and become brittle.

Homemade fruit leather with strawberries

The fruit leather will take about 6-7 hours to dry at an oven temperature of 170º. You’ll know it’s dry because the fruit leather changes colors and becomes darker when all of the moisture has evaporated. If you still aren’t sure whether it is done, you can lightly touch the strawberry mixture to see if it’s dry. If it’s still a bit wet let it go for an hour more at a time. It should take no longer than 8 hours.

Once it’s done cooking, let it sit at room temperate to cool completely and soften up. We like to let it sit for about 3-6 hours.

How to cut it up and store it.

Next you’ll place the whole mixture on a piece of parchment paper, roll it up and cut it into serving sizes. It will keep at room temperature for a few days, or in the freezer for up to 1 month.

Cutting strawberry leather into strips with scissors

Tips for Successfully Making it

  1. Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
  2. Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
  3. The fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter red color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.

How to Cut it up

Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired. Store in an airtight container for a few days, or in the freezer for up to 1 month.

Strawberry fruit leather recipe on sheet pan

If you like this home fruit snack recipe, check out these others:

Strawberry Fruit Leather

Prep Time 00:10 Cook Time 08:00 Total Time 08:10 Serves 12

Ingredients

  • 2 quarts strawberries, washed and hulled and halved
  • ¼ cup honey (optional)

Directions

  1. Preheat oven to 170º degrees F, and position a baking rack to the center of the oven. Line a rimmed 18” x 13” sheet pan with a silicone baking mat, or silpat.
  2. Place strawberries in a blender and puree until smooth.
  3. Pour strawberry puree into a large pot on the stove and add honey (if using) and bring to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally.
  4. Pour puree into the center of the prepared sheet pan and using a spatula spread the puree evenly almost to the edges of the baking mat.
  5. Bake in the oven for 6 hours, or until the fruit puree is completely dry to the touch. Let cool completely.
  6. Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired.
  7. Store in an airtight container for a few days, or in the freezer for up to 1 month.

Recipe Notes

  1. Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
  2. Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
  3. The fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter red color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Strawberry Shortcake (with dairy free whipped cream)

This Gluten Free Strawberry Shortcake recipe is a must make during the summer! With buttery drop biscuits as it’s base, the macerated strawberries are topped with a delicious dairy free coconut whipped cream and make the easiest end to a summer meal. They’ll be loved by all, and nobody will know (or care) it’s gluten free!

gluten free strawberry shortcake recipe with coconut creamGluten Free Strawberry Shortcake Recipe

There might be no better dessert out there than a classic Strawberry Shortcake during those hot summer months! While there may be some controversy whether or not Strawberry Shortcakes should be made with a cake or with a biscuit, after trying this gluten free version, you’ll be hooked on the biscuit. This version tops the lightly macerate berries with a dairy-free coconut whipped cream and it’s just so perfect.

How do you make it?

There are three steps to making this gluten free Strawberry Shortcake recipe.

  1. Make the biscuits! This recipe uses the beloved LCK drop biscuit recipe as the shortcake. You can check out this post for more information and helpful hints on this recipe! They can be made up to 1 day head of time.
  2. Macerate the strawberries. This may sound complicated but it’s not! To macerate strawberries you add in a touch of honey and let it sit at room temperature until the delicious strawberry liquid has started to release.
  3. Make the coconut whipped cream. Using an electric mixer, whip the coconut cream until light and fluffy. Add in powdered sugar or honey and whip a bit more and then you’ll have luxurious coconut whipped cream!

macerated strawberries for gluten free shortcakeTips for Making Coconut Whipped Cream

Our best piece of advice for making coconut whipped cream is to make sure the coconut milk is cold! Leave it in the refrigerator for at least 24 hours to make sure that the cream (or fat) separates completely from the light coconut milk. Then when you are whipping make sure to only scoop the solid cream into the bowl, and leave behind any trace of the milk. It won’t be quite as thick as whipped cream made with dairy, but the luxurious taste more than makes up for it.

We’ve given options for using organic powdered sugar or honey. The powdered sugar gives the cream a better texture and more stability, so we recommend that over the honey. But if you’re avoiding refined sugar, the honey will work fine to sweeten it.

Don’t make the coconut cream too far in advance, and no more than 4 hours before you plan to serve.

Make Ahead Instructions

The simplicity of this dessert is one of the reasons this dessert is so beloved, but there are a few components needed before assembling. To make it easy, make the biscuits up to 1 day ahead of time. The whipped cream and the berries can be made up to 4 hours ahead of time, and chilled in the refrigerator until ready to serve.

You cannot assemble this dish until right when you are ready to serve.

almond flour strawberry shortcake recipe

If you like this clean eating strawberry dessert, check out these other recipes:

Gluten-Free Strawberry Shortcake

Prep Time 00:20 Cook Time 00:15 Total Time 00:45 Serves 6

Ingredients

Gluten Free Shortcake:

Strawberry Sauce:

  • 1 quart (16 ounces) strawberries, cleaned, hulled and sliced cups strawberries
  • 2 tablespoons honey
  • 1 teaspoon lemon juice

Coconut Whipped Cream:

Directions

  1. Preheat oven to 350ºF.
  2. Make the shortcake: Make the biscuit dough according to these instructions. Divide into 6 portions and bake for 15 minutes, or until slightly puffed up in the center and golden brown on the bottom. Let cool completely (can be made up to 1 day ahead).
  3. Macerate the berries: In a medium bowl combine strawberries, honey, lemon juice and vanilla extract. Let sit for at least 30 minutes, or until the strawberries have softened and released their juices.
  4. Whip the cream: Add the coconut cream to a bowl of an electric mixer, taking care not to add any of the thin coconut milk. Whip the cold coconut cream until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
  5. To serve: Cut the biscuit in half, top with a scoop of macerated berries, juice and a dollop of whipped cream and serve immediately.

Recipe Notes

  1. You can substitute lactose free ghee for the butter in the biscuits
  2. If you wanted to avoid refined sugars completely, you can substitute honey for the powdered sugar, but the coconut cream will be a bit thin.
  3. This recipe was originally published in May 2015, but updated with new pictures and a change to the recipe. Previously the biscuits were made with 1 cup of flour, but we've updated it to be more accurate when weighing ingredients. See post for more detail.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Strawberry and Mango Salsa Chicken

This Strawberry and Mango Salsa Chicken is the perfect light dish on a spring or summer night! It has contrasting sweet and savory flavors that make it so good! This mango chicken is also easy to put together and pairs so well with many other dishes! It’s gluten-free and paleo too!

Grilled Mango Salsa Chicken Recipe

With grilling season upon us, this Grilled Strawberry and Mango Salsa Chicken should be on weekly rotation! We can’t get enough of grilling with a touch of sweetness! The best part of this delicious dish is that it’s simple to prepare, and EVERYONE is going to love it! The chicken is marinated in a sweet mango puree and then grilled to perfection and topped with a fresh mango and strawberry salsa. It’s gluten-free, paleo and just dang delicious!

Why We Love Mangos

Did you know that mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber? And they’re super delicious, of course! They are rich in antioxidants as well, which help fight free radicals. A diet rich in mangos and other vitamin C rich fruits can help aid in improving gut health as well!

fresh mango salsaHow do you cut a mango?

There are a lot of different methods out there for cutting mangos. Some say to peel the mango and slice. We found the easiest way is to slice off two chunks of the mango on the flat side. Then cut up the pieces while it’s still in the skin and then scoop it out.

Alternatively you could also cut the mango halves, then using a glass similar in size scope out the mango in one large chunk. Then dice it up!

Can you swap out other fruits?

We love this with mango and strawberries, but you could probably substitute a few other sweet fruits here, such as pineapple or peaches!

Using a Grill Pan or a Grill

Our first choice for cooking this recipe is to cook it on an outdoor grill. Since this chicken has a sweet mango marinade, cooking it on the grill where there is more air circulation is better and there is less likely of a chance to burn. However, we have tested it on a grill pan and it works, but you shouldn’t leave too much of the marinade on the chicken before placing on the pan to grill since it has a tendency to burn before it is cooked through.

If you like this grilled chicken recipe, check out these others:

Grilled Mango Chicken with Strawberry Mango Salsa
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 1 1/2 pound organic boneless chicken breasts, about 4 breasts
  2. 1/2 mango, pureed
  3. 1 tablespoon honey
  4. 1 teaspoon coconut aminos
  5. 1/2 lime, juiced
  6. Pinch fine sea salt
  7. Pinch black pepper
Strawberry Mango Salsa
  1. 1 cup mango, cubed
  2. 1 cup strawberries, diced
  3. 1/4 red onion, finely diced
  4. 1 teaspoon lime juice
  5. Fresh cilantro, basil, or mint, chopped
Instructions
  1. Slice mango in half and scoop out the flesh. Transfer to a blender and puree until smooth.
  2. In a bowl, mix together mango puree, honey, coconut amigos, lime, salt and pepper.
  3. Pat chicken dry and season with salt and pepper.
  4. Add chicken and mixture into a glass dish or resealable plastic bag and let marinade in the refrigerator for at minimum 30 minutes, up to 8 hours.
  5. When ready to grill, grease grill with oil and heat to medium heat.
  6. Grill chicken for about 10 minutes on each side, brushing remaining marinade on it when flipping, until no pink remains. Time will vary based on thickness of chicken breasts.
  7. While grilling, mix together salsa ingredients.
  8. Top chicken with salsa and enjoy!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)

These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.

gluten free nut free cookie recipes

Strawberry and Chocolate Ganache Sandwich Cookies

These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!

So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.

allergy free cookie recipe

There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.

Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.

soy free cookies

How do you make chocolate ganache

While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.

Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.

allergy free recipes

We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions. 

This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!

everything free cookies

Tools we used in this recipe:

If you like this cookie recipe, check out these others:


Strawberry and Chocolate Ganache Sandwich Cookies

Prep Time 00:35 Cook Time 00:12 Inactive Time 01:10 Total Time 1:57 Yields 10 sandwich cookies

Ingredients

For Strawberry Cookies

For Chocolate Ganache:

  • 1/3 cup coconut milk
  • ½ cup Enjoy Life Mini Chocolate Chips

To assemble: 

  • 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)

Directions

For cookies:

  1. Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
  2. With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
  3. Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
  4. Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
  5. Let rest for 10 minutes until the dough has stiffened up slightly (see note).
  6. Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
  7. Bake for 12 minutes on middle rack.
  8. Remove from oven and cool completely.

For ganache:

  1. Place Enjoy Life Mini Chips in a small heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes. 
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.

To assemble:

  1. Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
  2. Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
  3. Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.

Recipe Notes

  1. To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
  2. The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
  3. We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
  4. The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
  5. If you'd like to make your own jam, check out this post.
  6. If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
  7. If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  8. If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Homemade Jello (Healthy!)

This paleo Homemade Jello recipe is one everyone will love, and made so much healthier than traditional jello. You can feel good about serving this healthier jello snack, and it’s a great to include healthy Grass-Fed Beef Gelatin in your diet. We’ve included a basic recipe as well as two options to make your own strawberry and lime juice or a carrot, orange and ginger juice to make the healthiest Homemade Jello ever!! There are no artificial colors/flavors or added refined sugar and they make the cutest lunchbox treat to send your kids to school with, or have for when they get home! Made in partnership with my friends at Vital Proteins!

how do you make gelatin from scratch

Homemade Jello

When most people think of jello, they probably think of the unhealthy little plastic containers you buy at the store that are filled with artificial ingredients, flavors and full of sugar or those small little boxes filled with an unknown substance. Well, today we are going to change your mind about how healthy and delicious Homemade Jello can be! We have a recipe that brings jello back to what it should be: freshly made juice combined with healthy pasture-raised, Vital Proteins Beef Gelatin to make the cutest little lunchbox addition that any kid (or grown-up alike) will enjoy – with the same jello consistency you know and love!

Check out the vibrant colors of our jello! We made them with two homemade juices: Strawberry and Lime and Carrot, Orange and Ginger!

For the Strawberry Lime juice we simply combined sliced strawberries with a touch of honey (which you can omit if your strawberries are really sweet) in a blender, and then strained out most of the seeds. This juice is somewhat thick, and makes for the BEST tasting strawberry jello ever. It actually tastes like strawberry!

For the vitamin C and antioxidant rich Carrot, Orange and Ginger juice we used a juicer! It’s one of my favorite homemade juice flavors, especially when I feel a cold coming on, I always drink a glass of this. It is naturally sweet enough so this juice is perfect when made into jello.

We also share how you can shortcut the whole process and use fresh juice you buy in a store!

Healthy Homemade Jello

Once you have the juice, the only other ingredient is gelatin. We use my favorite Pasture-Raised Beef Gelatin from Vital Proteins.  If you read my previous blog post you know how I use collagen peptides in my coffee each morning and this is just another great recipe to add a healthy dose of collagen to your diet. Adding collagen to your diet can be a great way to improve and promote bone and joint health, aid in healthy digestion and gut health, improve sleep and nourish your skin. BUT I’ve never showed you how I use Vital Proteins, BEEF GELATIN (the green container). This gelatin is different as it’s perfect for jello, marshmallows, homemade candies/gummies, and more!

How Do You Make Homemade Jello?

It’s so easy to make jello at home! All you need is either 100% juice purchased at the store or fresh made juice and Beef Gelatin. There are three steps to making it. First you bloom the gelatin by combining it with a bit of the juice and whisk (which ensures the gelatin is evenly distributed) and then boil the remaining juice and combine with the bloomed gelatin to dissolve it. Place in the refrigerator until it has set up!

how do you make jello gelatin

We store our jello in 4 ounce mason jars for easy serving portions and they are so cute! You can send the jello in a lunch box, but treat it like you would a yogurt by packing it with an ice pack. If the jello is kept at room temperature for more than 2-3 hours (depending on the temperature outside) it dissolves again and will go back to being juice.

There are no preservatives in this jello of course so they’ll last about as long as the fruit and vegetables would that you made them with (about 3 to 5 days). Jello made with store bought juice will last slightly longer than jello made with the homemade juice.

If you like this fruit forward snack, check out these others:

Healthy Homemade Jello

If you want other collagen-packed recipes, try these:

Watch the video:

 

Homemade Jello

Prep Time 00:10 Cook Time 00:05 Inactive Time 3 hours Total Time 00:15 Yields 2-1/2 cups

Ingredients

For the Base Jello Recipe

  • 2-1/2 cups juice (see options below, or use store-bought 100% juice)
  • 1 heaping tablespoon Vital Proteins Beef Gelatin

For the Strawberry Lime Juice

  • 2 quarts organic strawberries, rinsed and greens removed
  • 4 tablespoons honey
  • 1 small lime, juiced

For Carrot Orange Ginger Juice

  • 2 oranges, rind removed and cut in half
  • 4 carrots, peeled
  • 2" piece ginger, peeled

Directions

To make Strawberry Lime Juice:

  1. Slice strawberries and place in bowl with honey and combine.
  2. Pour into a blender and blend until pureed and place in a fine-mesh strainer. Push down to get as much juice as possible. You should have about 2-½ cups.

To make Carrot, Orange, Ginger Juice:

  1. Place all the prepared ingredients through a juicing machine. Leave behind any accumulated foam. You should have about 2-½ cups. If you have a bit less, add some water or extra orange juice, if you have it, until you reach 2-½ cups.

To Make Gelatin:

  1. In a medium bowl place 1 heaping tablespoon (see note) of Vital Proteins Beef Gelatin. Pour ½ cup of juice over the gelatin and whisk it together until it's fully combined and let it bloom while you heat up the remaining juice. You want to make sure that the gelatin fully absorbs the water and there aren’t any clumps of unhydrated gelatin.
  2. In a small saucepan, bring the remaining juice to a full boil. Once it has reached a full boil, pour it over the bloomed gelatin and whisk it until it has fully dissolved. Place jello in six 4 ounce mason jars, or in another container if desired. Refrigerate at least 3 hours, or until fully set.

Recipe Notes

  1. Depending on what type of juice you buy, you may have to add some sweetener. We tested it with 100% mixed fruit juice from Whole Foods, and did not feel it needed any added sweetener. Overall we are going for a less sweet version than typical jello, so feel free to adjust to your liking.
  2. A heaping tablespoon is exactly what it sounds, a mounded tablespoon. Place the tablespoon inside the gelatin and pull it out without leveling it. If you'd like to be a bit more precise you can measure it out to 1 tablespoon and 1 teaspoon. But we tested it both ways and there was no difference in the finished jello so went with the heaping tablespoon measurement since it's easier.
  3. The finished Jello needs to be stored in the refrigerator and will last anywhere from 3-5 days, depending on what type of juice you use. Because this has no preservatives it will not last as long as the shelf stable variety. We found the fresh strawberry one to last the shortest amount of time, closer to 3 days. We did feel it stood up to being outside of the refrigerator for a few hours with an ice pack so it is a great choice to pack for lunch for kids (or adults).
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Vital Proteins. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)

These Strawberry and Cream Overnight Oats are bursting with strawberry flavor and super creamy without actually having any cream. They are rich in fiber with an added dose of healthy fats and antioxidants thanks to the chia seed to help fuel you for the morning. This dairy-free overnight oats recipe is quick to make and you can make a few batches so you can grab and go on your way out the door in the morning. Vegan and gluten-free, and the perfect egg-free breakfast!

Strawberry and Cream Overnight Oats

Strawberry and Cream Overnight Oats

This Strawberry and Cream Overnight Oats recipe is just what you want to start your day with! You all have been loving our oat recipes and I think this one will be no exception: It’s slightly sweet, full of fiber and bursting with flavor. We love to use freeze dried strawberries because their flavor is concentrated and they last longer than fresh strawberries for make-ahead breakfasts. This oatmeal tastes so creamy without ever adding any dairy at all! Plus, it takes 5 minutes to throw together!

Vegan Overnight Oats

Where can I find freeze dried fruit?

Freeze dried fruit is now commonly found in most grocery stores. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. We love the 365 brand of them at Whole Foods.

Freeze Dried Strawberries

Overnight Oats FAQ’s

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold, top with toppings and enjoy!

Can you make overnight oats with milk?

I use dairy-free milk, like almond milk or cashew milk! You can use any milk you’d like.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 day in the refrigerator. If it has fresh fruit it will keep for 1 day.

Can you make overnight oatmeal without chia seeds?

Of course. I love the texture they add, and the nutrients, but they’re totally optional!

What kind of oats are used for overnight oats?

I use gluten-free raw rolled oats. You won’t want to use quick cooking oats!

Healthy Overnight Oats

Want to try another overnight oats recipe? Try my popular Golden Milk Latte Overnight Oats!

Strawberry and Cream Overnight Oats

Prep Time 00:05 Total Time 03:05 Serves 2

Ingredients

  • 1 cup gluten-free rolled oats
  • 1 cup milk of choice: almond, coconut, oat, etc (see note)
  • 2 teaspoons chia seed
  • 1/4 cup freeze dried strawberries, divided
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • Fresh strawberries, for garnish

Directions

  1. Pulverize half of strawberries to a powder either using your fingers, or placing them in a bag and using a rolling pin to crush them.
  2. Place all ingredients into a jar and mix well to combine.
  3. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with fresh sliced strawberries, or topping of choice.

Recipe Notes

  1. You may add bit more milk to oats when serving depending on your preference, but this is the amount we preferred.
  2. Keep in your refrigerator about 3 days.
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