Roasted strawberry and almond overnight oats

Instructions

1. The night before serving, preheat oven to 200°C. Line a baking tray with baking paper. Reserve 100 g strawberries in the fridge for serving. Cut remaining strawberries in half, toss with sugar and lemon zest in a bowl, then transfer to prepared tray. Bake for 15 minutes. Remove from oven, transfer to a bowl and crush lightly with a fork. Cool to room temperature. Cover and refrigerate overnight.
2. In a separate bowl, combine oats, milk and vanilla, cover and refrigerate overnight.
3. To serve the next morning, loosen oats by stirring through a little cold water. Slice reserved strawberries. Divide oats among 4 bowls and top with sliced strawberries and almonds.