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Method
Make it happen
- 01
Toast the oats and pumpkin seeds in a dry pan for 4–5 minutes, stirring until fragrant, then cool.
- 02
Mix yoghurt with vanilla and honey; chop strawberries into small pieces.
- 03
Layer yoghurt, strawberries and cooled oats between four small pots.
- 04
Serve immediately to keep oats crunchy, or cover and refrigerate for up to a day.