Strawberry Yogurt Dessert Cups with Toasted Oats

Layered plain whole-milk yogurt and sliced strawberries topped with crisp oats toasted in olive oil and finished with honey and cinnamon.

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Ingredients

• 300 g plain whole-milk yogurt
• 250 g strawberries
• 60 g dry rolled oats
• 1 tsp olive oil
• 30 g honey
• 0.25 tsp ground cinnamon
• 0.25 tsp salt

Steps

1. Rinse 250 g strawberries under cold water, pat dry, remove the green tops, and slice into 5 mm pieces.
2. Set a dry frying pan over medium heat, add 60 g dry rolled oats, 1 tsp olive oil, 0.25 tsp salt, and 0.25 tsp ground cinnamon.
3. Toast, stirring often, for 5 to 7 minutes until the oats smell nutty and turn lightly golden with a crisp bite; spread them on a plate to cool.
4. Divide 300 g plain whole-milk yogurt evenly between two small dessert cups.
5. Spoon the sliced strawberries over the yogurt, leaving a little fruit for the top.
6. Drizzle 30 g honey over the fruit, dividing it evenly between the cups.
7. Sprinkle the cooled toasted oats generously over the honey.
8. Serve at once while the oat topping remains crisp; any leftovers can be covered and refrigerated for one day.