Excellent start to the day with this energy packed breakfast dish of bananas and strawberries, topped with Greek yogurt and honey crisp oats.

Serves 4

• 75g/3oz oats 
• 25g/1oz caster sugar 
• 25g/1oz butter 
• 1 tbsp Orange Blossom honey 
• 225g/8oz strawberries, hulled and halved 
• 4 medium bananas, peeled and thickly sliced 
• 4 tbsp Greek yogurt 
• Extra Orange Blossom Honey for drizzling

First make the honey crisp. Sprinkle oats over a baking sheet, or swiss roll tin and scatter with sugar. Dot with butter, then drizzle over Orange Blossom honey. Place in a pre-heated oven Gas 5 375°F 190°C for around 10 minutes - or until just toasted. Remove from oven and allow to cool - this makes the oats crisp and toffee tasting. 

Place strawberries and bananas in a bowl and sprinkle with lemon juice. Top with Greek yogurt and finish with a scattering of crumbled honey crisp oats. Finally drizzle with a little extra honey.