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1. Heat the vegetable milk in a saucepan on low heat and stir in the blueberries and oatmeal until the mixture turns a creamy purple color.
2. Remove the saucepan from the stove and let the oatmeal cool for 1-2 minutes.
3. Add maple syrup and flax oil (a very good source of omega 3) and stir well again.
4. When it comes to toppings, you can let your creativity run wild. I love any kind of nut butter and somethingcrunchy, such as cocoa nibs or a few roasted nuts.
6 tbsp cereal flakes (I used oatmeal)
100g blueberries (frozen in winter, fresh in summer)
250ml plant-based milk (I used almond)
1 tablespoon maple syrup
1 tbsp linseed oil
Topping: nut butter, puffed quinoa, cacaonibs, etc.
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