5 min Prep, Serves 2
1 1/2 cups rolled oats
1 cup milk of your choice
1/2 cup yoghurt of your choice (we used unsweetened Greek Yogurt)
1 tbsp maple syrup
1/2 tsp vanilla
1 punnet strawberries, hulled and chopped
2 sprigs of thyme
pistachios to serve
Combine oats, milk, yoghurt, maple syrup and vanilla in a bowl. Place 1/3 of the mixture in an airtight container.
With the remaining mixture add the strawberries and thyme sprigs. Place in another container and place both in the fridge overnight (or at least 6 hours).
Remove the thyme springs and stir before serving. Place the strawberry oats in the bottom of a glass and top with the plain oats to create a gradient. Serve with extra fruit and pistachios. Store in the fridge for up to one week.