Oatmeal breakfast
This hearty breakfast provides all the essential nutrients for a busy morning without feeling hungry: The complex carbohydrates from the rolled oats provide sustained energy and, combined with cream cheese and yogurt, effectively prevent cravings.
Ingredients · Servings 4
- 0.5 lemon
- 150 g delicate rolled oats
- 50 g getrocknete Cranberrys
- 100 ml apple juice
- 50 g walnut kernels
- 3 tbsp maple syrup
- 300g cottage cheese (13% fat)
- 150g yogurt (0.3% fat)
- a little cinnamon
- 2 pears
Method · 1 h 15 min
- Squeeze the juice from half a lemon. Mix the oats, cranberries, apple juice and 2 tablespoons of lemon juice in a bowl and let it soak for about 1 hour.
- Roughly chop the walnuts and lightly toast them in a dry pan. Pour the nuts onto a plate to prevent them from browning further and let them cool.
- Mix maple syrup, cream cheese and yogurt with a little cinnamon to taste.
- Wash the pears, rub them dry, cut them into slices from the core and then cut them into fine sticks.
- Mix all ingredients together and serve in bowls. Depending on the season, you can also enhance the muesli with berries, bananas, or tropical fruits and garnish with mint if desired.
If you prefer a more substantial breakfast, use rolled oats and avoid soaking the grain.
