Puree 300 g of the strawberries with the peanut butter, ricotta and honey. Chop up the remaining strawberries, add into the mixture along with the oats and stir thoroughly. Place in a jar and close the lid (or use a bowl, covered) and refrigerate overnight.
Serve with more strawberries, a sprinkle of chia seeds, any other seeds, or enjoy on its own.
Use old-fashioned rolled oats, NOT instant oats.
Either smooth or crunchy peanut butter is fine.
It's ok to use either fresh of frozen strawberries.
I used honey but you can swap it for maple syrup or agave syrup. Adjust the amounts to suit your preference.
Because of the high fruit content I used ricotta to tone down the tanginess but you could use yogurt instead if you prefer (the overall effect will be more tangy).
Make it vegan: It's easy to veganise this recipe by replacing the ricotta with a plant based yogurt or silken tofu.