• 90g or 1 cup rolled oats
• 1 cup milk of choice
• 285g or 1 cup Greek yogurt or dairy free yogurt
• 400g or 2 cups strawberries, divided
• 2 teaspoon lemon zest
• 1 tablespoon maple syrup
In a 3–4 cup storage tub, combine the oats, milk and yogurt, and stir to mix.
Chop half of the strawberries very finely, and add to the oat mixture with any juice that they release.
Add the lemon zest and maple syrup. Stir well. Cover and refrigerate for at least 6 hours or up to overnight.
Chop the remaining cup of strawberries and place in a small bowl. Serves 4