A tangy-sweet, healthy, and light breakfast to kick-start the fueling of long or hard rides on the bike. Or just days when a quick small breakfast suits.

Inspired by the deliciousness and easy-to-eat-before-rides Banoffee Breakfast Bircher, this is a strawberry version for when strawberries are fresh in season.

INGREDIENTS for 2 x 200 calorie servings

1/2 cup rolled oats
pinch of vanilla powder or 1/4 tsp natural vanilla essence
pinch of sea salt
100ml almond milk
4 medium to large fresh strawberries
at least 1/4 cup coconut yoghurt (Coyo’s Vanilla Bean rocks)
additional 1 tsp coconut sugar (or dark muscavado or panella – any dark unrefined sugar)
additional 4 medium to large fresh strawberries, sliced

INSTRUCTIONS

Put half of the rolled oats, vanilla powder, coconut sugar and salt (if using) into each of 2 serving containers (that have lids for storing in the fridge). Blend the almond milk and 100g strawberries, pour half over each of the oat mixtures and give them a stir.

On top of each serving, distribute the sliced strawberries.

Mix the coconut yoghurt with the additional coconut sugar. Distribute the yoghurt on top of each serving, to cover the strawberry slices.

Refrigerate overnight, then use within a a day or two.