Ingrediënten
Equipment
Method
- Heat a saucepan over medium heat and add the grated coconut. When it starts to turn a light golden brown add all the spices. Roast this mixture until it starts to smell strong and the coconut is golden brown. Make sure it does not burn or gets too dark. Keep stirring with a spatula.
- In the meantime, mix the oats, flaxseeds, chia seeds, sultanas and salt in a bowl with a spoon. As soon as the mixture is ready, add it to the pan. Roast the oatmeal for 30 seconds and then deglaze it with 100 ml water. Don't be scared, this may produce some smoke for a little while, but that is how it should be! Once the water has evaporated, add another 50/100 ml of water and the 100 ml of soya milk. Bring to the boil and reduce the heat to low. Let this mixture simmer for about 8 minutes until it becomes a thicker substance. (The mixture is ready when you stir with the spoon and a line remains visible and the mixture does not flow back to the bottom, the oats have become soft).
- Spoon the oatmeal into your bowl and serve it with pieces of peach, strawberry, pumpkin and sunflower seeds, peanut butter, a little coconut grater and 100ml of soya milk (I always put this in a small cup next to it and keep pouring it in while I am enjoying my breakfast).
Notities
- You can also replace the sultanas with (frozen) blueberries. In that case, only add them at the end of the cooking time.
- For extra coconut flavour, you can substitute 50 ml of the soya milk for coconut milk and use coconut flakes as topping.
- In a hurry, you can also put everything directly into the pan without toasting, is still super tasty but a less deep flavour.