This is a simple dessert with oatmeal, cashew cream and strawberries.

Truly one of the healthier desserts that exists and still very tasty. Cooked oatmeal hardens so nicely when cooled that they can be used for a cake bottom without any worries. The cream is made from cashew nuts that I soaked overnight and they become nicely creamy, soft, fragrant and also sweet. Really much tastier than eating them without soaking. But you need a really good blender to grind the filling smoothly. Mine is unfortunately a little bad, so the cream wasn’t quite smooth, but still very tasty.

Oat cake with strawberries

Cook Time 28 minutes
Servings 6 pieces


Cake bottom:

  • 100 grams of oats
  • 2 dl of milk
  • ½ tablespoons of agave syrup
  • 1 tablespoon of chia seeds


  • 200 grams of cashews
  • 50 grams of fresh strawberries
  • 2 tablespoons agave syrup
  • vanilla aroma
  • 2 tablespoons coconut oil

Cake top:

  • 150 grams of fresh strawberries
  • juice of half a lemon


  • To prepare the filling, it is necessary to soak cashews in water for a few hours or best overnight.
  • Then you start preparing the bottom of the cake, so put milk and 1 deciliter of water and oats in a pot and cook and stir for about 5 minutes to soften and thicken nicely. Until there is almost no more liquid. Then add agave syrup and chia seeds and stir. Place the prepared in a small cake pan (size 18 cm in diameter) and evenly flatten with a spoon and leave to cool.
  • During this time, prepare the filling. Place the cashews in a kitchen blender and mix, then add the rest of the ingredients (agave syrup, strawberries, vanilla flavor, coconut oil) and mix for a few minutes to blend the ingredients nicely into the cream. Then spread it over the hardened oat bottom and put it in the fridge for a few hours to allow the filling to harden. Cut the strawberries into slices and drizzle with lemon juice and spread over the top of the cake, then serve.
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