Strawberry Breakfast Trifle

Here’s an excellent start to the day- if you don’t have a sweet tooth you can omit the maple syrup, particularly if the strawberries are sweet. Children may find it more approachable with the syrup added and, if it helps them eat oats and seeds, it’s well worth adding.

strawberry oatmeal trifle

Serves 4

2 caps rolled oats

2 tablespoons almonds

2 tablespoons sunflower seeds

2 tablespoons pepitas (pumpkin seeds)

2 tablespoons maple syrup

1 large container of strawberries, washed, hulled, and cut into quarters

8 ounces low-fat natural yogurt


  1. Preheat oven to 350°F.
  2. Coat the oats, nuts, and seeds with maple syrup and lay out on a flat baking sheet lined with parchment paper.
  3. Place in the middle of the oven and dry-roast for approximately 8 minutes, turning the mixture regularly with a spoon to prevent it from burning.
  4. Remove from the oven and set aside.
  5. In a glass dish, arrange a layer of strawberries on the bottom, then a layer of the oat and seed mixture, and top with natural yogurt; repeat the process, finishing with a few strawberries for garnish.