In a bowl, mix up 2-3 tbsp greek yoghurt (or V coconut/soy), 1/2 cup milk (any), 1 tbsp oats, 1 tsp pumpkin seeds. Set aside to soften. Meanwhile, dry toast a handful of coconut chips and flaked almonds in a non-stick frying pan, over a low heat stirring all the time until they are golden (but not burnt). Allow to cool. Now top the yoghurt mixture with defrosted frozen berries (or fresh) and sprinkle with the coconut and almonds.
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