Cookie-raspberry porridge

Ingredients for 2 servings:

• 100 g oat flakes, fine
• 300 ml milk, preferably whole milk
• 400 ml water
• 1 pinch of salt
• 4 cookies (chocolate cookies)
• 200 g raspberries, frozen

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and delicious

Combine the water, milk, salt, and oats in a saucepan. Bring the mixture to a boil and then simmer gently for about 10 minutes, stirring occasionally, or until it thickens slightly. The porridge doesn’t have to reach the desired consistency at this point; it should still be a bit runny. It will continue to expand, and the cookies will absorb some more liquid. Crumble the cookies and add them to the porridge along with the raspberries. Tip: The crumbs should be about the size of raspberries, but you can adjust the size to your liking. Set the pan aside and let the porridge sit for another 5 minutes. Divide the mixture between 2 bowls and garnish with more raspberries and cookie pieces, if desired. 554 kcal per serving.