Serves 4

What do I need?

• 100g porridge oats
• 4 tbsp sunflower seeds
• 4 tbsp pumpkin seeds
• 4 tbsp clear runny honey or maple syrup
• 400g thick natural bio yogurt
• 1 tsp vanilla extract (optional)
• 300g punnet strawberries, hulled and thickly sliced (you could also use frozen berries that have been defrosted)

How do I make it?

1. Put the oats in a dry frying pan and lightly toast over a low heat for about 3 minutes, turning occasionally with a spatula.
2. Next, add the sunflower and pumpkin seeds to the pan and lightly toast for another 2 minutes, tossing the pan frequently until the oats and seeds are light golden.
3. Remove the pan from the heat and stir in the honey. The honey will sizzle at first but keep stirring until the oats and seeds are coated. Leave to cool slightly for 10–15 minutes to crisp up.
4. Mix the yogurt with the vanilla extract, if using.
5. To serve, spoon a layer of the oat mixture into four glasses or bowls. Top with a few spoonfuls of yogurt, then a few strawberries. Repeat with another layer of each.

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