a
M
Hearty breakfast with oats, seeds & almond butter

Serves 2 people
Prep time 15 minutes
Difficulty Easy

Ingredients
300 ml rolled oats
1 tbsp flax seeds
1 tbsp pumpkin seeds
½ tsp Nicolas Vahé Salt / french sea salt
300 ml water
300 ml milk
1 tbsp Nicolas Vahé Almond spread
1 handful fresh blueberries
2 tbsp Nicolas Vahé Granola / hazelnuts, dates & almonds

Preparation
Put oats, flax seeds and pumpkin seeds in a small saucepan together with salt, water and milk. Bring to the boil while stirring to avoid the porridge from sticking to the bottom of the pan. Cook for 3-5 minutes. Remove the pan from the heat when you have reached the desired consistency.

Serve the porridge in a breakfast bowl and top with almond butter, fresh blueberries and granola. The perfect way to start the day.

Salt, French Sea, 335 g.

Salt, French Sea

Almond spread, 100 g.

Almond Spread

Granola - Hazelnut, Date & Almond, 300 g.

Granola / hazelnuts, dates & almonds 

Hungry for more?

Ceviche with cod
Ceviche with cod

Serving 4 500 g extra fresh filet of cod 1 yellow tomato 100 gr. raspberries 1 small red onion 1 small piece of fresh ginger 1 handful fresh coriander leaves 6 tbsp. sherry vinegar 2 limes 1⁄2 red...

read more
Canard á l’orange
Canard á l’orange

Serving 4 4 duck breast 4 oranges 1 tbsp. sugar 1 tbsp. sherry vinegar 20 cl. chicken broth 1 dl. yuzu syrup 1 tbsp. maizena French Sea salt Black pepper Preparation Wash the oranges, remove the...

read more
Poulet au vinaigre
Poulet au vinaigre

Serving 4 4 chicken legs 3 cl. Olive oil with thyme 1 onion finely chopped 2 cloves of garlic finely chopped 12 cl. sherry vinegar 3 cl. tomato paste 25 cl. chicken broth 250 gr. mushrooms 1 peeled...

read more