Handmade poppy seed muesli with raspberry milk

Ingredients for 1 servings:

• 1 tsp flaxseed, crushed
• 100 g oat flakes
• 20 g poppy seeds
• 50 g low-fat curd cheese
• 50 g raspberries, fresh
• 150 ml rice milk (rice drink)
• 10 g agave syrup or honey
• some coconut chips, roasted
• some cocoa nibs
• some raspberries, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

for meta-type beta, healthy breakfast, clean eating

Combine the oats, rice milk, and agave syrup or honey in a small saucepan, bring to a boil, and simmer for about 5 minutes at very low heat. After the first 3 minutes, add the crushed flaxseed and poppy seeds and simmer for the last 2 minutes. To make the raspberry milk, blend the fresh raspberries, a little agave syrup or honey, and the rice milk in a blender until smooth. Transfer to a small jug or bowl. Transfer the poppy seed muesli to a bowl, mix in the low-fat quark, and garnish with poppy seeds, fresh raspberries, coconut flakes, and cocoa nibs. Pour the raspberry milk over the poppy seed muesli and enjoy.