Creamy oat porridge with chia seeds and tahini paste enriched with a delightful berry topping.
QUANTITY
1
portion
COMPLEXITY
Simple
TIME
10
Minutes
For the porridge
- about 5 tbsp/half a cup fine oats
- about 1 cup almond milk with roasted almond flavour
- 1 tbps chia seeds
- 1 full tsp tahini paste
- 1 tbsp honey
5-8 almonds, blend to flour and add to the oatmeal if you like.You can also toast the almonds before blending to flour or not use them at all.
Also, if you like a crunchy feel under your teeth, toast the almond and add them coarsely chopped as a topping.
For the berry topping
- 80 g frozen berry mix
- 1 1/2 tbsp agave syrup
- 1 tbsp water
If you prefer a thicker sauce, add a little bit more than 1/3 of arrowroot powder diluted in some water to the berry mix.
Decoration
- banana slices
- cinnamon
Cook the oats with half of the milk over low/medium heat.
Pour in the milk gradually, stiring constantly. As the mixture thickens you'll see how much more milk do you need.
After a minute or a bit more add the chia seeds and almonds blended to flour if you'll even use them.
Cook and stir until you get a nice thick mixture. It'll take you 2-3 minutes until you achieve that.
Turn the heat off and add the tahini paste.
Transfer the oatmeal into a serving bowl.
For the berry sauce...
Cook the berries with water and agave syrup over low/medium heat.
I added a little bit of arrowroot powder dilueted in some water to avoid lumps in the sauce at the very end.
Cook them for about a minute. Do not over cook the fruit.
Slice half a banana and place it on the top of the oatmeal, then cover it with the berry sauce.
Sprinkle some cinnamon on top, add a tbsp of honey for extra sweetness and sprinkle some toasted almonds if you wish, too.
Enjoy this delicious sweet and filling breakfast that will keep you satiate for a long time, will improve your digestion and give you the energy you need for a dashing and busy day!
