Mix the almonds, seeds, oats and sugar in a large bowl. Line a large baking sheet with nonstick baking paper, then pour the nut and seed mixture over. Lightly shake the baking sheet to level the ingredients.
Drizzle the honey in thin streams over the top, then place under a preheated medium grill for 3–4 minutes until the sugar begins to caramelize and the nuts and seeds turn golden brown. Remove from the grill and set aside to cool and harden. Place the hardened nuts and seeds in a polythene bag and bash with a rolling pin to crush into a crunchy topping.
Spoon the yogurt into a bowl and fold in the strawberries. Divide between 6 serving bowls and sprinkle with the topping. (Store any leftover topping in an airtight container for up to 2 weeks.) Drizzle with more honey, if liked.