Buy all ingredients right below the recipe
Ingredients
- 30 g fine gluten-free oat flakes
- 120 ml low-fat milk 1.5% fat
- 50 g banana (approx. 1/2 large banana)
- 50 g fresh raspberries
- 10 g chia seeds
- 5 g baking cocoa
Preparation
- 1Prepare two bowls: In the first bowl, mix the oat flakes with 70 ml milk and the mashed banana. In the second bowl, stir the remaining milk (50 ml) with the chia seeds and baking cocoa.
- 2Now layer into a tall glass (approx. 200 ml) first the oat flake mixture, then half of the raspberries, and on top the chocolate chia pudding. Garnish the whole thing with the remaining raspberries.
- 3Cover the glass and place it in the refrigerator overnight (for at least 8 hours) so that the chia seeds and oat flakes can swell.
Knuspr-Küche
Tipp: Für eine vegane Variante können Sie die Kuhmilch einfach durch eine Pflanzendrink-Alternative wie Mandel- oder Hafermilch ersetzen. Das Frühstück lässt sich auch super in einem Einmachglas vorbereiten und mit zur Arbeit nehmen!