Add the strawberries and water (⅓ cup) to a small saucepan and turn on the heat to medium. Stir and cook uncovered until soft and saucy, about 10 minutes. Adjust the heat so it simmers gently without sticking to the bottom.

Then, add the sweetener (1-3 tablespoons) and stir to combine. You can use the bottom of a spoon or a potato masher to crush the fruit (you can also blend for a very smooth texture). Transfer to a small airtight container and cool down (I recommend transferring to the fridge until ready to use).

To a small bowl, sift the matcha powder and add the warm water (¼ cup). Use a bamboo whisk to combine (about 30 seconds, it should get foamy on top).

Then, add the oat milk, vanilla extract and sweetener (1-2 teaspoons). Stir and set aside.

Add some strawberry puree to the bottom of your serving glass (2-3 tablespoons) and then add some ice cubes. Pour the matcha oat milk over and top it off with some oat foam (optional, see notes).