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Hot, filling and protein-rich porridge with pistachio spread, fresh raspberries, chia seeds and a fragrant hint of lemon zest. A lactose-free and egg-free breakfast, ready in just a few minutes.
Pour the oat flakes, almond drink and chia seeds into a small saucepan and mix the ingredients.
Cook over medium heat for 5–6 minutes, stirring often, until obtaining a creamy, smooth consistency.
Transfer the hot porridge to a bowl and place the pistachio protein spread in the center.
Add the raspberries on top and finish with some grated lemon zest before serving.
Non-stick saucepan
Citrus zester
It is best to consume the porridge immediately after preparation. If necessary, store it in the refrigerator in an airtight container for up to 24 hours and reheat it by adding a little almond drink.
Recipe without lactose and eggs. For a version completely free of animal-derived ingredients, check that the pistachio protein spread is vegan
Italia
| Energy (kcal) | 105.85 |
| Carbohydrates (g) | 11.35 |
| of which sugars (g) | 1.61 |
| Fat (g) | 4.49 |
| of which saturates (g) | 0.5 |
| Protein (g) | 2.54 |
| Fibre (g) | 3.53 |
| Salt (g) | 0.08 |
