Our breakfast bowl makes you full, strong and happy! Lots of fresh berries and filling oat flakes play the main role here. The breakfast bowl is refined with banana, almond butter, hazelnuts and a plant-based yogurt alternative. Delicious!
INGREDIENTS
100 g raspberries (fresh or frozen)
100 g fine oat flakes
1 pinch of salt
500 ml plant milk, unsweetened (e.g. oat drink)
1 tbsp almond butter (unsweetened)
Cinnamon
100 g blueberries (fresh)
2 tbsp hazelnuts
1 banana (approx. 100 g)
100 g plant-based yoghurt alternative
PREPARATION
Step 1
Rinse the raspberries if necessary and let them drain. Put the oat flakes with 1 pinch of salt, plant milk and raspberries (put a few decorative raspberries aside) in a pot and bring to the boil while stirring.
Step 2
Let it simmer for about 5 minutes over a low heat, stirring constantly, then stir in the almond butter and cinnamon (depending on taste), remove from the heat and let it swell for another 5 minutes.
Step 3
In the meantime, rinse and drain the blueberries. Roast the hazelnuts in a pan without oil, then chop roughly. Peel the banana and cut into slices.
Step 4
Spread the porridge between 2 bowls, spread the banana slices, blueberries, the remaining raspberries and the soy yoghurt on top and serve garnished with roasted hazelnuts.