Wow, it’s been a long while since the last time I posted a recipe on this blog. The truth is, I haven’t planned on doing it anymore, but this week I was somewhat beat and haven’t had the time to come up with more well-thought-out content. So here you go! I actually posted about this breakfast—although in a less aesthetically pleasing way—on my Instagram story on Tuesday. One of my uni friends commented that she thought it looked really good, despite the fact that I thought it didn’t look appealing at all. (Half-)jokingly, she asked for the recipe, although I’m not sure anyone would really need one, since it’s really exceedingly quick and simple—plus, highly customisable.
It has, in fact, been my go-to breakfast menu lately when I’m feeling lazy or rushed or have nothing else on hand. Also, I’d like to say that this recipe is vegan. You can obviously substitute some of the ingredients with non-vegan ones, but I prefer the vegan version. Without further ado, enjoy!
Ingredients
- 4 tbsp. oatmeal
- 6 tbsp. soy milk
- 1 tbsp. peanut butter
- 1 tsp. basil seeds
- 1/2 large avocado
- leftover mangoes (optional)
- Put the oatmeal in a bowl, add in basil seeds and soy milk and mix well
- Pop the bowl in the microwave and heat it up for approx. 1 minute
- Take out the bowl, add in peanut butter and mix well
- Add avocado and mangoes on top
- Serve while it’s warm!
Tips: You can use any kind of milk you like—soy milk is a personal favourite. Basil seeds are much easier to find in Indonesia, but if chia or flax seeds—or any others—are easier to source locally for you, feel free to substitute them. Basil seeds don’t have to be soaked beforehand, once they are mixed, they expand quickly. The avocado I had on hand are of the super variety—significantly bigger than regular avocados—so half is more than sufficient. I also happen to have leftover mangoes on hand, but feel free to omit or substitute it with other fruits—I usually use grapes, persimmon or strawberries. My soy milk is stored in the fridge, so it’s pretty cold when I just take it out. That’s why I heat it up in the microwave—unfortunately, I’m not sure about the temperature of my oven—but feel free to skip this part if you prefer it a bit chilly. Lass es euch schmecken!
Wow, it’s been a long while since the last time I posted a recipe on this blog. The truth is, I haven’t planned on doing it anymore, but this week I was somewhat beat and haven’t had the time to come up with more well-thought-out content. So here you go! I actually posted about this breakfast—although in a less aesthetically pleasing way—on my Instagram story on Tuesday. One of my uni friends commented that she thought it looked really good, despite the fact that I thought it didn’t look appealing at all. (Half-)jokingly, she asked for the recipe, although I’m not sure anyone would really need one, since it’s really exceedingly quick and simple—plus, highly customisable.
It has, in fact, been my go-to breakfast menu lately when I’m feeling lazy or rushed or have nothing else on hand. Also, I’d like to say that this recipe is vegan. You can obviously substitute some of the ingredients with non-vegan ones, but I prefer the vegan version. Without further ado, enjoy!
Ingredients
- 4 tbsp. oatmeal
- 6 tbsp. soy milk
- 1 tbsp. peanut butter
- 1 tsp. basil seeds
- 1/2 large avocado
- leftover mangoes (optional)
- Put the oatmeal in a bowl, add in basil seeds and soy milk and mix well
- Pop the bowl in the microwave and heat it up for approx. 1 minute
- Take out the bowl, add in peanut butter and mix well
- Add avocado and mangoes on top
- Serve while it’s warm!
Tips: You can use any kind of milk you like—soy milk is a personal favourite. Basil seeds are much easier to find in Indonesia, but if chia or flax seeds—or any others—are easier to source locally for you, feel free to substitute them. Basil seeds don’t have to be soaked beforehand, once they are mixed, they expand quickly. The avocado I had on hand are of the super variety—significantly bigger than regular avocados—so half is more than sufficient. I also happen to have leftover mangoes on hand, but feel free to omit or substitute it with other fruits—I usually use grapes, persimmon or strawberries. My soy milk is stored in the fridge, so it’s pretty cold when I just take it out. That’s why I heat it up in the microwave—unfortunately, I’m not sure about the temperature of my oven—but feel free to skip this part if you prefer it a bit chilly. Lass es euch schmecken!