When we were in Ubud we had this bowl for breakfast every day and I still miss it. It’s perfect if you don’t have much time or desire to prepare something complicated, but want a healthy option that is also tasty. It can also be eaten as a snack or even as a dessert.
Ingredientes
Scale
- 3 cucharadas de copos de avena, ver notas
- 1/4 de taza ó 4 cucharadas de agua caliente
- 1 plátano
- 1/2 pitaya, ver notas
- 1/4 taza ó 4 cucharadas de leche vegetal, nosotros usamos leche de soja
- 1 cucharada de yogur de coco
Instructions
- Pour the oats into a bowl and add hot water, stir and let stand 2 or 3 minutes. Meanwhile, chop the fruit.
- Then add the milk, yogurt and chopped fruit, stir and you’re ready to enjoy your bowl of oatmeal.
- You can store leftovers in an airtight container in the fridge for 1-2 days, although it’s best fresh.
< li id="instruction-step-3">We use unsweetened milk, but if you want you can use sweetened milk or add a natural sweetener.
Notes
- Instant oatmeal is best, but any type will do. Use gluten-free oatmeal without it being necessary.
- You can use another type of yogurt such as soy yogurt or cashewnut .
- The pitaya can be replaced with a handful of red berries or any other fruit you like.
