|50.00 ml||almonds — flaked|
|25.00 ml||sesame seeds|
|20.00 ml||grapeseed oil — or light olive oil|
|150.00 g||strawberries — quartered|
|250.00 ml||yoghurt — plain, to serve|
Preheat the oven to 200°C and grease a 20 cm diameter ovenproof dish with nonstick spray.
Crumb Topping Combine the oats, almond flakes, sesame seeds, oil and 10 ml of the honey in a food processor until the mixture forms coarse crumbs. Refrigerate until needed.
Lightly mix the ground cinnamon, berries and remaining honey and spoon the mixture into the prepared dish. Spoon the crumb topping over and press it down lightly. Bake for 25-30 minutes or until the topping is golden brown. Serve hot with a scoop of yoghurt.