Summary

Ingredients

• 20 g hazelnuts
• 20 g date (s) (Medjool dates)
• 40 g oatmeal
• some bourbon vanilla powder
• 0.25 teaspoon ¼ baking cocoa, unsweetened, slightly de-oiled
• some orange peel, organic

Also:

• 200 ml plant-based drink or low-fat milk
• 1 pinch (s) cinnamon powder
• 80 g Skyr or a plant-based yourt alternative with a little vean protein powder
• 80 g fruit, fresh, e.., banana, pears or berries

Print Recipe Pin Recipe

Instructions

1. Blanch the hazelnut kernels in boiling water for about 2 minutes, remove them with a slotted spoon and allow to drain. Next, roast the nuts in a pan without fat over medium heat until golden brown.
2. Put the nuts with the pitted dates, half of the oat flakes, the vanilla powder and the baking cocoa powder in a blender. Grate some orange peel and finely chop everything in short intervals. Now stir in the remaining oat flakes with a spoon.
3. The mixture for storage in an airtight glass, e.g., fill a jar.
4. For one serving of porridge, add approx. 80 g of the mixture to a saucepan with the milk. Let simmer gently for approx. 3 minutes at medium to low temperature. Stir again and again.
5. Remove the porridge from the stove and let it swell for another 5 - 10 minutes. Serve the porridge with a pinch of cinnamon, the yogurt and the fruit.
6. Tip: For the chocolate porridge, it is best to make 10 times the amount for the supply. The porridge mixture will then last about 2 weeks.