Crispy Porridge À La Oatkater
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 3 mins |
| Total Time | 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g oat flakes, crispy, luten-free if necessary
- 350 ml water
- 1 pinch (s) sea salt
For the topping:
- 5 g almond (s)
- 5 g cashew nuts
- 3 g pine nuts
- 20 g muesli (crunchy ranola, spelled and oat crunchy)
- 25 g maple syrup
- 80 g Skyr or for the vean variant 10 pea protein isolate
Print Recipe
Pin Recipe Instructions
- Briefly toast the oat flakes in a saucepan so that they can develop their aroma, deglaze with water and add a pinch of sea salt. Let the porridge simmer on medium level for 2-3 minutes.
- Then fill the porridge in a bowl and garnish with the topping.
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