Oat and Blueberry Breakfast Bowl with Pumpkin Seeds
Porridge made on lactose-free milk with blueberries, pumpkin seeds and maple - a breakfast that does not set the day off badly.
- 80 g rolled oats
- 400 ml lactose-free milk
- 80 g blueberries
- 25 g pumpkin seeds
- 2 tsp maple syrup
- ½ tsp ground cinnamon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast the pumpkin seeds in a dry pan over low heat for 2 minutes and tip them out.
- Step 2
Put the oats, milk and cinnamon in a pan over medium-low heat and cook for 5-6 minutes, stirring, until thick.
- Step 3
Keep to this portion of oats per person - oats are fine at a serving this size and stop being fine well before a large bowl.
- Step 4
Spoon into bowls and top with the raw blueberries, the seeds and the maple syrup.
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Cook it with MelloProtein, carbs and fat for this dish
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