A light and tasty breakfast from Great Britain that’s good for your figure and your tummy.
You’ll need oatmeal, Greek yogurt and milk. If you prefer, you can use plant-based milk alternatives (such as soy or almond milk) or plain hot water. Anglo-Saxon oatmeal also has an Etruscan ancestor: pulmentum, a dessert made from oats and milk, much like pudding.
Experiment by embellishing your oatmeal with ripe leftover fruit, yogurt, chocolate chips or yummy chopped nuts.
Remember to prepare it the night before and store it in the refrigerator for a firm texture and an even more mouthwatering taste.
[Measures per serving]
- 30-40g oatmeal
- 60-70ml milk
- 1 1/2 teaspoons honey
- 2-3 tablespoons low-fat plain Greek yogurt
- 3 tablespoons lemon juice
- 3 strawberries
- 6 blackberries, raspberries or blueberries
- 3-4 almonds or pumpkin seeds
Pour the oatmeal into a saucepan, add the milk, water or other plant-based beverage. Stir while cooking over low heat until boiling. When the oats have absorbed all the milk, turn off the heat.
Combine the yogurt with honey and mix well.
Pour the oatmeal into the bottom of a cup, then add the yogurt and honey mixture.
Wash the fruit and, in a small bowl, flavor it with the lemon juice and 1/2 teaspoon of honey, mixing it well.
Lay the fruit on top of the yogurt layer. Top it all off with the chopped almonds or pumpkin seeds.
Let it rest in the refrigerator overnight, so it chills and sets for breakfast.