PREP TIME: Overnight. COOK TIME: 15 mins. SERVINGS: 4
The classic Swiss breakfast gets a plant-based make-over for a fresh fruit and vitamin-packed start to your day.
AP Coconut Kefir
AP Summer Berry Preserve
1 cup oats
2 cups water (+ more for soaking oats)
1 tbsp Coconut Oil
Himalayan pink salt
1 tbsp chopped almonds
1. Place oats in a bowl, pour over water, cover bowl refrigerate to soak overnight.
2. Remove oats from fridge in the morning, drain water and place soaked oats and 2 cups water in a saucepan. Bring to the boil and reduce heat to a simmer for 10-12 minutes, stirring frequently until water is fully absorbed.
As soon as the water is absorbed, quarter to a third of jar of kefir, coconut oil and Himalayan pink salt. Simmer on low until combined and milk is absorbed by oats to a thick consistency.
Turn off heat and divide into 4 bowls, top with spoons of preserve to taste and serve with fruit and chopped almonds.