Packed with filling oats, nuts, seeds, and dried fruit, this delicious cereal is ready in just 15 minutes. Make this gluten-free by using gluten-free oats or serve with non-dairy milk for a vegan breakfast.
INGREDIENTS
- 250g porridge oats
- 75g blanched hazelnuts
halved - 75g pumpkin seeds
- 1 ½ tsp ground cinnamon
- 75g dried apricots
chopped - 20g apple fruit crisps
or dried apple - 600ml fortified oat milk
- 240g blueberries
METHOD
- Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds, and cinnamon until fully combined. Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine. Serve the ¼th part with 100ml milk and 40g berries. Rest keep in an airtight container. Can be stored for up to 2 weeks.
Nutrition: per serving
- Kca l413
- Fat 19g
- Carbs 45g
- Fiber 8g
- Protein 12g
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