To a bowl or large jar add the rolled oats, chia seeds, hemp seeds, maple syrup, yoghurt, vanilla extract and milk. Stir to combine, cover and refrigerate for about an hour to thicken.

To make the strawberry compote, add the frozen strawberries to a small saucepan along with the maple syrup, vanilla extract and ½ cup of water. Bring to a boil and once the strawberries have softened, use the back of a wooden spoon to break them. Continue stirring and breaking up the strawberries while boiling for a few minutes before reducing to a simmer. Simmer to reduce the liquid and once the liquid is a syrup consistency, turn off the heat and set aside to reduce to room temperature.

Divide the strawberry compote between four jars or airtight containers and top with the overnight oats, then yoghurt, fresh strawberries and toasted almonds.