Open the tin of coconut milk and remove 4 tbsp of the thick creamy part at the top. Put this into a bowl, add 1/2 tsp of the maple syrup and mix together. Set this aside for topping the porridge later.
Empty the rest of the tin of coconut milk into a blender. Add 250g of the strawberries and blend this with the milk until smooth.
Add the oats to a pan, pour over the strawberry milk plus another 400ml of water, the vanilla extract and 2 tbsp of the maple syrup. Cook on a low-medium heat for about 5-10 minutes, stirring frequently until the oats have absorbed the liquid and the porridge is thick and creamy.
Whilst the porridge cooks, add the remaining strawberries to another pan with the lemon juice and the final 1 tsp maple syrup. Cook on a low-medium heat until softened and juicy but still holding their shape.
Once the oat mixture and strawberries are done, spoon the porridge into bowls and top with some of the reserved coconut cream mixture, followed by the cooked strawberries.