For the macadamia milk:
1 cup (120g) raw macadamia nuts
3 cups (710ml) water
Pinch sea salt
2 pitted medjool dates
For the overnight oats:
1 cup (100g) rolled oats
1 tablespoon black or white chia seeds
1 1/2 cups (210g) strawberries, quartered
2 teaspoons maple syrup
1 teaspoon freshly squeezed lemon juice
To make the milk, place the raw macadamia nuts in a bowl and cover them in enough water to submerge them by a few inches. Transfer the bowl to the fridge and soak the macadamias overnight, or for at least 8 hours. Drain the nuts, then transfer them to a high-speed blender.
Place the macadamias, water, salt, and dates into the blender. Blend on high for 3 minutes, or until you have a uniform, creamy mixture.
Place two layers of cheesecloth or a nut milk straining bag over the mouth of a large (1 qt/945ml) mason jar. Pour the macadamia milk through the straining bag or cloth. Gently squeeze the bag to strain the milk; this will take a few minutes. Discard or compost the pulp
Keep the macadamia milk in a sealed storage container in the refrigerator for up to 3 days.
To prepare the overnight oats, combine the oats and chia seeds in a bowl. Add 1 ⅓ cups macadamia milk and stir to combine. In another, small bowl, combine the strawberries with the maple syrup and lemon juice. Cover and refrigerate both bowls for several hours, or overnight.
In the morning, uncover the overnight oats and stir. Divide the oat mixture and strawberry mixture into bowls or portable containers (I like to use mason jars). Enjoy right away, or store for up to an additional 24 hours in the refrigerator.