Defrost your strawberries in the microwave, add them to a saucepan with the sugar and lemon juice, simmer for 5-7 minutes until thick and reduced slightly.
Leave to cool then Blend in a food processor.
Add to 2 jars and refrigerate.
Add the oats, maple syrup and yoghurt to a bowl and mix well, add some almond milk to loosen and pop into the fridge.
When ready take out the 2 jars with the purée and the oats, loosen the oats again with water or almond milk, then equally split the oats into each jar until full.
Enjoy.
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