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Zucchini – banana – oatmeal porridge

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Ingredients for 1 servings:

  • 50 g potatoes
  • 50 g zucchini
  • 10 g instant oat flakes
  • 50 g banana(s), peeled
  • 30 ml apple juice with acerola
  • 8 g oil (sunflower oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

meat-free lunch porridge from the 7th month

Wash, peel, and chop the potatoes and zucchini. Place them in a pot with a little water, cover, and cook until soft. Drain, reserving the cooking water. Place the diced potatoes and zucchini, instant oats, and chopped banana in a bowl, pour in the juice, and blend everything with a little cooking water. Stir in the oil and serve. Tip: For a gluten-free diet, simply substitute rice flakes for the oats.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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