serves / 4 prep / 6 hours 15 minutes
175g light spreadable cream cheese
1 cup plain Greek-style yoghurt
1 cup unsweetened almond milk
⅓ cup maple flavoured syrup
2 tsp vanilla extract
1 ½ cups traditional rolled oats
250g strawberries, hulled
1. Place cream cheese in a bowl. Gradually stir in yoghurt, then milk until smooth. Add ¼ cup maple syrup and vanilla. Stir to combine. Stir in oats.
2. Reserve 4 small strawberries. Finely chop the remaining strawberries and fold into oat mixture.
3. Divide oat mixture evenly among 4 x 1-cup-capacity serving bowls or glasses. Cover. Refrigerate overnight.
4. Just before serving, finely chop reserved strawberries. Serve oats topped with strawberries and remaining syrup.
Recipe by Liz Macri,
Super Food Ideas Photo by Guy Bailey