Make the cheesecake crumbs first: Stir together the crushed digestive biscuits and melted coconut oil. In a dry frying pan over a medium heat, lightly toast the crumbs, stirring frequently until golden brown and crunchy. Set aside to cool.

In a blender, combine the cottage cheese and milk and blend until completely smooth, scraping down the sides when necessary.

Add the strawberries and greek yogurt and blend well. Adjust for sweetness with maple syrup (if your strawberries are ripe it shouldn't need much!)

If you want to thicken the shake more, add the drinking oats or oat flour and blend again to combine.

If using frozen strawberries, serve immediately, with a heaped spoonful of crumbs on top. Otherwise, chill for 10 mins to allow the oats to thicken the texture before serving.