Hearty breakfast with oats, seeds & almond butter

Serves 2 people
Prep time 15 minutes
Difficulty Easy

300 ml rolled oats
1 tbsp flax seeds
1 tbsp pumpkin seeds
½ tsp Nicolas Vahé Salt / french sea salt
300 ml water
300 ml milk
1 tbsp Nicolas Vahé Almond spread
1 handful fresh blueberries
2 tbsp Nicolas Vahé Granola / hazelnuts, dates & almonds

Put oats, flax seeds and pumpkin seeds in a small saucepan together with salt, water and milk. Bring to the boil while stirring to avoid the porridge from sticking to the bottom of the pan. Cook for 3-5 minutes. Remove the pan from the heat when you have reached the desired consistency.

Serve the porridge in a breakfast bowl and top with almond butter, fresh blueberries and granola. The perfect way to start the day.

Salt, French Sea, 335 g.

Salt, French Sea

Almond spread, 100 g.

Almond Spread

Granola - Hazelnut, Date & Almond, 300 g.

Granola / hazelnuts, dates & almonds 

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