Summary

Ingredients

• 200 ml water
• 400 ml milk
• 250 g oat flakes, crunchy
• 3 tablespoon, heaped glucose
• 2 tablespoon baking cocoa
• 1 tablespoon almonds, chopped
• 1 pinch (s) salt
• rhubarb (compote)

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Instructions

1. Put the milk and water in a saucepan and heat. Meanwhile, stir in cocoa, salt and grape sugar and bring to the boil. When the mix boils, add the oat flakes, about 2/3 of the amount is sufficient for fine oat flakes and simmer while stirring. Simmer the porridge until the desired consistency is achieved.
2. Instead of almonds, you can also use coconut flakes. To serve, decorate with homemade rhubarb compot.
3. Since many sweeteners are poorly tolerated, as with my husband, who is himself fructose intolerant, we have glucose for sweetening. You can also use commercial sweeteners.