You'll find this porridge on our breakfast table every morning. We've refined the recipe over the years and can proudly say that it's the tastiest breakfast we've ever eaten.
This version with roasted oat flakes and chia seeds provides a nutty, creamy taste, which we refine with a little coconut yoghurt, peanut butter and baked pear when serving. Of course, our miso miso granola is a must.
If you want to try something different, there are no limits to your imagination: for a chocolatey porridge, simply add 1 teaspoon of cocoa powder and enjoy it with fried banana and hazelnut butter on top. Or how about a peanut butter jelly edition? Simply add some homemade strawberry compote and lots of peanut butter to your porridge!
And pssst: this porridge isn't just delicious in the morning. It's also landed on our table at 1pm or in the evening on a cold winter's evening, simply because it's so delicious.
roasted chia porridge with poached pear and cinnamon tahini yoghurt
recipe for 2 people
ingredients
for the porridge
- 50 g coarse oat flakes
- 50 g fine oat flakes
- 2 tbsp chia seeds
- 125 ml oat milk or coconut milk
- 125 ml water
- 2 tbsp coconut butter (optional)
- 1 pinch of salt
- 2 tablespoons maple syrup
- 1 pear
- 1 teaspoon coconut oil
- 100 g coconut yogurt
- 1 tbsp tahini
- 1 teaspoon maple syrup
- 1/4 teaspoon cinnamon
- 1 tsp vanilla protein powder, optional
topping
- linseed oil
- peeled hemp seeds
- coconut flakes
- cocoa nibs
- miso miso granola
- peanut butter
- fresh blueberries
preparation
- Put the oat flakes in a pan and roast them over medium heat. Deglaze with the liquid and add the salt, chia seeds and coconut butter while stirring.
- In the meantime, wash the pear, remove the core and cut into small cubes. Fry in a small pan with coconut oil until the pear is soft and set aside.
- Cook the porridge over medium heat for about 5-7 minutes, stirring.
- For the cinnamon tahini yoghurt, mix the coconut yoghurt with tahini, maple syrup, cinnamon and optionally protein powder to form a smooth cream and also set aside.
- Pour the porridge into bowls and top with linseed oil, hemp seeds, coconut flakes, cocoa nibs and miso miso granola. Now add the yogurt cream and pears to the porridge and refine with peanut butter. Optionally, sprinkle fresh blueberries on top and serve warm.
- enjoy!
fits
- matcha latte with oat milk
- fresh filter coffee
