• GREEN

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.

INGREDIENTS


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


DIRECTIONS


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.

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