Summary
| Prep Time | 10 mins |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 50 g oat flakes, luten-free
- 2 teaspoon chia seeds
- 100 ml water
- 30 g blueberries
- 10 almond (s), whole
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon sugar beet syrup or maple syrup
- 1 teaspoon almond butter, unsweetened
- 5 raspberries
Print Recipe
Pin Recipe Instructions
- Pour the oatmeal along with the chia seeds into a key or glass. Add the water and stir. Now add the blueberries, the almonds, the lemon juice, the cinnamon and, for the contrast to the lemon juice, the sugar beet syrup and mix everything well again. Place in the refrigerator overnight (or at least for 4 hours).
- The next day, pour into a fresh bowl and add the almond butter and raspberries as a topping.
- The vegan power breakfast is ready!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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