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🍳 Breakfast Porridge

466 kcal · 30 min · 4 servings

Ingredients

• 240 ml almond drink (almond milk) from Allos (available at Reformhaus®)
• 120 g amaranth base breakfast porridge from Allos (available at Reformhaus® ())
• 1 tbsp poppy seeds ground from Lihn (available at Reformhaus®)
• 1 pinch bourbon vanilla from Brecht (available at Reformhaus®)
• 2 tbsp brown almonds from Lihn (available at Reformhaus®)
• 3 tbsp fruit garden plum from Zwergenwiese (available at Reformhaus® ())
• 1 tsp porridge topping from Brecht (available at Reformhaus® ())

Instructions

1. 1. Warm the almond milk in a pot over medium heat for about 5 minutes, making sure it does not boil. Mix the amaranth blend with poppy seeds and vanilla, then stir it into the almond milk. Lower the heat and let it steep for about 5 minutes.
2. 2. Meanwhile, roughly chop the almonds. Stir the plum spread until smooth and divide 1 tablespoon into two bowls. Top with the amaranth porridge and garnish with 1 teaspoon of plum spread, a pinch of porridge topping, and almonds.

Nutrition per serving

• kcal: 466
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 53 g