To Make: In a small skillet over medium-low heat, toast a handful of oats in a pat of butter until golden, stirring often. Cool. In a wide, shallow bowl, spread a generous amount of whole milk Greek yogurt or labneh with the back of a spoon. Top with halved fresh strawberries, a dollop of strawberry-rhubarb compote (recipe in Yogurt Culture), and a grinding or two of cracked black pepper. Sprinkle with the butter-toasted oats. Drizzle thick, syrupy balsamic around the perimeter, and serve.
Want more yogurt bowls? Check out our other yogurt bowls in this series: