Prep the strawberries. Rinse, hull, and slice the strawberries. Set aside a handful for topping. If using frozen, thaw them first and drain excess liquid.

Cook the oats. In a small saucepan, combine oats, milk, vanilla, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to low and cook 4–5 minutes, stirring often, until thick and creamy.

Stir in the protein. Remove the pan from heat. Whisk the protein powder with 1–2 tablespoons of water or milk in a small cup to make a smooth paste. Stir this into the oats until fully blended. This prevents clumps.

Add the cream factor. Fold in the Greek yogurt. Start with half, taste, then add more for extra creaminess. Adjust thickness with a splash of milk if needed.

Sweeten lightly. Add maple syrup or honey if you prefer a sweeter bowl. Keep it minimal—ripe strawberries add plenty of natural sweetness.

Fold in the fruit. Gently mix in most of the sliced strawberries, leaving a few for the top so every bite looks and tastes vibrant.

Finish and serve. Spoon into a bowl. Top with the reserved strawberries and optional add-ins like chia seeds, hemp hearts, or a few sliced almonds for crunch.