Yogurt con Miele, Mandorle Tostate e Frutti di Bosco

In a dry skillet over medium heat, toast the rolled oats for 3-4 minutes, tossing frequently until they smell nutty and turn a light golden brown. Let them cool slightly.

In a small bowl, lightly toast the chopped almonds for 1 minute until fragrant.

Spoon the thick Greek yogurt into a shallow breakfast bowl. Create a small well in the center if you like, or spread it smooth.

Top the yogurt with the toasted oats and fresh blueberries. Drizzle the honey over the top in a thin, elegant stream. Finish by sprinkling the toasted almonds and a tiny pinch of sea salt over the berries to pop the sweetness. Serve immediately while the oats still have a gentle crunch.