Neutral-flavored cooking spray (such as sunflower or grape seed)
1/2 cup rolled oats, divided
6 tbsp unsweetened shredded coconut
1/4 cup finely chopped raw unsalted walnuts
1/4 cup Sucanat, divided
1/2 tsp ground cinnamon
1 1/2 tbsp coconut oil, melted
1 1/2 tbsp pure maple syrup
4 1/2 cups strawberries, stemmed and quartered (about 20 oz)
3 tsp fresh lemon juice
1 tbsp arrowroot starch
Preheat grill to medium or preheat oven to 350°F. Cut 6 12 x 14-inch pieces of foil and mist with cooking spray.
In a small food processor, process 1/4 cup oats until finely ground. Transfer to a small bowl and add remaining 1/4 cup oats, coconut, walnuts, 2 tbsp Sucanat and cinnamon. Stir to combine. Drizzle in oil and maple syrup and mix until crumbly in texture. Set aside.
In a large bowl, combine strawberries, remaining 2 tbsp Sucanat, lemon juice and arrowroot. Toss to combine. Divide strawberry mixture evenly into the center of foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal. Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for 15 minutes. Carefully open packets and transfer contents to serving bowls.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.