Manuka Oatmeal Bowl with Rhubarb and Strawberries

Ingredients

• 100 g Brown Almond Kernels (organic)
• 500 ml Coconut Water (organic)
• 300 g Rhubarb (organic)
• 250 g Strawberries (organic)
• 3 tbsp Manuka Health - Manuka Honey MGO 460 (45 g; available at Reformhaus® )
• 100 g Kernblatt Flakes (10 tbsp; organic)
• 50 g Brown Flaxseed (4 tbsp; organic)
• 200 g Low-Fat Quark (5 tbsp; organic)
• 1 pinch salt
• 0.5 tsp Cinnamon (organic)
• 1 pinch Cardamom (organic)
• 30 g Candied Almond Kernels (2 tbsp; organic)

Instructions

1. 1.

   Place the almond kernels in a bowl, add coconut water and let soak for 10 minutes.

2. 2.

   In the meantime, wash, peel and chop the rhubarb into bite-sized pieces. Wash, peel and slice the strawberries. Heat rapeseed oil in a pan and cook the rhubarb over low to medium heat for 3-4 minutes. Add 1 tbsp of honey and caramelize the rhubarb for another 2-3 minutes.

3. 3.

   Place the soaked almond kernels along with the coconut water in a blender. Add 1 tbsp of honey, 8 tbsp of flakes and 2 tbsp of flaxseed and blend until smooth. Season with salt, cinnamon and cardamom and distribute over 4 bowls.

4. 4.

   Garnish the almond-oatmeal bowl with caramelized rhubarb and strawberries and sprinkle with candied almonds, remaining flakes and remaining flaxseed. Drizzle the remaining honey over the bowl and serve.