Quinoa oatmeal breakfast with sheep and coconut yogurt

Ingredients for 1 servings:

• 1 tbsp, heaped quinoa flakes
• 1 tbsp, heaped oat flakes (fine leaf)
• 1 pinch of salt
• 3 tbsp boiling water
• 1 handful of blueberries
• some raspberries
• 1 tbsp sheep’s milk yogurt
• 1 tbsp coconut yogurt (yogurt alternative), natural or vanilla, no added sugar
• some walnuts
• some almond flakes
• e.g. cinnamon
• e.g. turmeric
• 1 small date(s), optional

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Total time approx. 15 minutes

quick and easy, optionally vegan, no added sweeteners

Place the quinoa and oat flakes with salt in a cereal bowl and pour over the boiling water. Let the flakes soak for 10 minutes. Optionally, add the finely chopped dates if you’d like more sweetness. Arrange the berries on top of the flake mixture. Tip: If you can’t buy fresh (local) berries, we recommend using frozen blueberries and raspberries and adding them directly to the hot flakes. This way, they thaw more quickly and during the soaking time. Now add the sheep’s milk and coconut yogurt, nuts, and cinnamon/turmeric to taste. For a vegan version, simply replace the sheep’s milk yogurt with more coconut yogurt, for example. Breakfast can be enjoyed warm or cold. The proportion of quinoa to oat flakes can be varied according to your taste. Replacing some of the flakes with spelt flakes also adds variety. The nuts can be dry-roasted if desired. Of course, you can supplement or replace the berries with other fruits.