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Tres leches, which means “three milks” in Spanish, takes its name from the three types of milk used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here we use these milks to hydrate oats, creating a creamy and satisfying breakfast. A pinch of cinnamon adds a nice touch of spice, while sliced strawberries add a pop of color. Tres leches cake is usually topped with whipped cream—if you want to recreate that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
Ingredients
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1 cup whole milk
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1 cup whole evaporated milk
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3 soup spoons sweetened condensed milk plus 2 teaspoons, divided
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two soup spoons Chia seeds
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two teaspoons vanilla extract
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¼ teaspoon salt
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two cups old-fashioned rolled oats
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¼ teaspoon cinnamon powder
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½ cup sliced fresh strawberries
instructions
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Whisk whole milk, evaporated milk, 3 tablespoons sweetened condensed milk, chia seeds, vanilla, and salt in a medium bowl until well combined. Add the oats.
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Spoon 3/4 cup of the oat mixture into each of 4 (8-ounce) jars. Cover and refrigerate for at least 8 hours and up to 4 days.
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Just before serving, drizzle each pot of oats with 1/2 teaspoon of condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons of strawberries. Serve chilled.
To advance
Refrigerate the oat mixture (steps 1 and 2) for up to 4 days. When ready to serve, proceed with Step 3.
Equipment
4 jars (8 ounces) with lid
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