Crunchy porridge with banana and pomegranate

Ingredients for 1 servings:

• 150 ml oat milk (oat drink)
• 20 g oat flakes, wholegrain
• 30 g oat flakes, flower-soft
• ½ banana(s)
• 30 g pomegranate seeds
• 1 pinch(s) coconut blossom sugar
• 1 pinch of salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 7 minutes

vegan

Mash half a banana thoroughly. Bring oat milk to a boil with salt and coconut blossom sugar (depending on the ripeness of the banana, I use up to 1/2 teaspoon). Add the oats and mashed banana and let it simmer on the stove for about 1 minute. Spoon the porridge onto a plate and stir in the refrigerator-cold pomegranate seeds. This cools the porridge down enough so you can eat it right away. It’s great for a time-poor breakfast before work. Tip: You can easily remove the pomegranate seeds from the fruit the night before. If you do it without submerging the fruit in water, the seeds will keep for a good 3-4 days. If you google it, you’ll find some really good video tutorials. The chunky oats and crunchy pomegranate seeds give the porridge a great bite.