Breakfast Strawberries and Cream
- 400g strawberries
- 2 tbsp coconut sugar
- 2 limes, juice and zest
- 500g Greek Yoghurt
- 8 tbsp rolled oats
How to Make It
Heat a non-stick frying pan, quickly toast the oats and set aside.
Clean and hull the strawberries and chop quite finely.
Place half of the strawberries into a saucepan with the sugar and lime juice and stir over a medium heat for 7-8 minutes until the fruit has broken down and becomes syrupy. Use the back of a fork to create a chunky sauce. Leave to cool.
When ready to serve, mix the Greek yoghurt with the lime zest and remaining chopped strawberries.
Divide the strawberry mix between 4 glasses or bowls. Spoon over the strawberry sauce and gently swirl through the yoghurt.
Top with the toasted oats and serve.
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