3 x Breakfast Oatmeals & Copenhagen

Protein Boosted Oatmeal Serves 2

1 cup rolled oats (certified gluten-free if you prefer) 2,5 cups water 2 eggs 1/2 tsp ground vanilla 1 pinch sea salt

Topping: avocado, sliced raspberries, fresh or thawed frozen hemp seeds chia seeds quark yogurt

Place oats, water, eggs, vanilla and salt in a small saucepan and bring to a simmer on medium to low heat. Stir to combine. Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings.

Carrot & Rye Oatmeal Serves 2

1/2 cup old-fashioned rolled oats 1/2 cup old-fashioned rolled rye 1,5 cup carrot juice 1 cup water 1 pinch sea salt

Topping: raisins flax seeds unsweetened apple sauce with grated fresh ginger (cook chopped apples, a little water and grated ginger until tender) cacao nibs

Place oats, rye, carrot juice, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings.

Sweet Coconut Oatmeal Serves 2

1 cup rolled oats (certified gluten-free if you prefer) 1,5 cup coconut milk 1 cup water 1 pinch sea salt

Topping: almond & cacao nut butter (mix nut bitter and cacao powder) toasted desicated coconut toasted pumpkin seeds and sunflower seeds strawberries, fresh or thawed frozen raw hazelnuts, chopped goji berries

Place oats, coconut milk, water and salt in a small saucepan and bring to a simmer on medium to low heat. Stir until the water is just absorbed and the porridge has thickened, about 3-4 minutes. Serve in bowls with with plant milk and toppings.

From: http://www.greenkitchenstories.com