Checklist:
Ingredients:
For the porridge:
• 100 g whole grain oatmeal
• 600 ml unsweetened oat drink
• 50 g dried apricots
• 30 ml olive oil
Topping:
• 50 g nuts and/or seeds (for example cashew, walnuts and pumpkin seeds)
• 8 g fresh mint leaves
• 2 tsp cinnamon powder
Cookware:
• Cutting board
• Knife
• Pot of at least 2 l
• Spatula
• 2 spoons
• 2 bowls
Recipe:
Preparation:
1. Coarsely chop 50 g nuts or/and seeds, 8 g fresh mint leaves and 50 g dried apricots.
Cooking:
1. Heat up 30 ml olive oil inside a pot and add 100 g whole grain oatmeal. Toast it for about 2-3 minutes. Stir constantly to avoid the grains to get burnt.
2. Deglaze the grains with 600 ml unsweetened oat drink and the chopped apricots. Low down the heat after the mix cooked up. Stir constantly for 2-3 Minutes until the porridge has reached a creamy texture.
3. Split the porridge into two bowls. Decorate each bowl with a line of chopped mint, a line of chopped nuts and/or seeds and a line of cinnamon powder.
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