Rice-Oat Porridge with Strawberries and Almonds

Ingredients

• 40 g Almonds
• 300 g Strawberries
• 60 g raspberries
• 60 g blueberries
• 2 tbsp liquid honey
• 200 ml Milk (3.5% fat)
• 15 g Butter (1 tbsp)
• 50 g rice flakes (alternatively: oat flakes)
• 50 g delicate oat flakes
• 2 stalks lemon balm

Instructions

1. 1.

   Toast almonds in a hot pan without oil over medium heat for 3 minutes, then cool and roughly chop. Wash, dry, and drain the berries; set aside 4 whole strawberries for garnish. Puree the remaining berries with 1 tbsp honey in a blender.

2. 2.

   In a pot bring milk with the remaining honey, butter, and 200 ml water to a boil. Stir in rice and oat flakes, simmer gently while stirring for 10 minutes, then let stand for 5 minutes.

3. 3.

   Divide porridge into four glasses, top with the berry puree, and sprinkle chopped almonds. Wash lemon balm, pat dry, and tear leaves. Garnish each glass with one strawberry and one lemon balm leaf.