Strawberries, yogurt and a toasted oat sprinkle
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A few strawberries crushed with a fork give the yogurt a natural marbled finish. Keep the rest in pieces so the bowl has texture. Toasted oats make a useful small topping without turning the breakfast into a large crumble.
For 2 bowls, use 250g strawberries, 300g plain yogurt, 30g rolled oats, 10g butter and 1 teaspoon maple syrup. Contains milk and oats; choose certified gluten-free oats only when needed and check all labels.
Wash strawberries, drain and remove their stalks. Cut most into halves or quarters and crush about a quarter with a fork. Melt butter in a small frying pan over medium-low heat. Add oats and stir for 4–5 minutes until lightly golden, then stir in syrup and tip onto a plate to cool.
Divide yogurt between bowls, fold in crushed berries lightly and add remaining fruit. Scatter cooled oats immediately before eating. Allow 15 minutes. The oats soften once wet, so keep components separate if preparing ahead. Refrigerate yogurt and cut berries promptly according to their labels and use prepared fruit the same day. Store cooled oats dry in a sealed container.