Küchenlatein

Normally we have buns or rolls for breakfast. I am the only one in the family who loves porridge. But I had some leftovers from a fruit salad and decided to make a kind of porridge and modified the recipe below. I renamed it "Müsli" and the boys eat it!


Because this dish is unusual in our family I am sending this one off to Nandita's Weekend Breakfast Blogging that is being hosted this time by Pavani of Cook's Hideout.

-==== REZKONV-Recipe - RezkonvSuite v1.2

Title: Summer porridge
Categories: Breakfast
Yield: 2 Servings

150 ml Skimmed milk, 1/4 pt
100 grams Porridge oats, 4 oz
1 Apple
Handful fresh raspberries
1 Apricot, chopped
Handful blueberries
1 teasp. Each sunflower seeds and sesame seeds
Natural yogurt, to serve

============================ SOURCE ============================


Good Food Magazine, June 2006, p. 117
-- Edited *RK* 08/29/2006 by
-- Ulrike Westphal


1. Put the milk and porridge oats into a non-metallic bowl, cover
and leave to soak overnight.

2. In the morning, grate the apple and stir into the porridge. Stir
in the fruit and the seeds and serve with a dollop of natur yogurt.

:PER SERVING 290 kcalories, protein 13g, carbohydrate 48g, fat 6g,
saturated fat 1g, fibre 8g, added sugar 15g, salt 0.10g
:Easily doubled
:EASY
:PREP 5 mins
:NO COOK
:Superhealthy, high in fibre, low fat counts as 1 of 5-a-day
:MAKE IT DIFFERENT: As well as varying the oats and serving then the
microwave on High for 2 mins, give it a stir, leave to stand for 1
min, than heat again for 1 min. Stir in the grated apple to sweeten
along with the rest of the fruit and seeds for serving.

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tagged with: food and drink, recipe, weekend breakfast blogging, WBB, breakfast, porridge