Heat a skillet over medium heat.

Add the oats and cook, stirring frequently, for 2-3 minutes until they are toasted and golden brown. Remove from heat and let the oats cool.

While the oats cool, mash half of the raspberries in a bowl with a fork.

Add the Greek yogurt and cooled oats to the bowl, stirring to combine.

Top with the remaining raspberries and serve.

Meal Prep Note: Store any leftovers in an airtight container in the fridge.