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Strawberry & Rhubarb Porridge Bowl with topping, rhubarb compote and white chocolate

  • 5 minutes
  • 1 person
Breakfast
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Ingredients

  • 40 g Jakobsens Grød Bowl strawberry/rhubarb
  • 1 dl. milk
  • 2-3 tbsp. skyr
  • Jakobsens Topping dates/legumes
  • 2 tbsp fresh raspberries
  • 2 tbsp. rhubarb compote
  • 1/2 - 1 tbsp. chopped white chocolate

Preparation

Prepare cold porridge (overnight oats):

1. Mix 40 g (approx. 3/4 dl) porridge mix with 1 dl milk (alternatively, herbal drink can be used) and 2-3 tbsp. Greek yoghurt, skyr or natural yoghurt.

2. Leave the mixture in the fridge overnight or for at least 4 hours.

OR

Prepare hot porridge:

1.Mix 40 g (about 3/4 dl) of porridge mix with 1 dl of water or milk.

2. Heat the mixture in the microwave for 1-2 minutes on high power.

SERVERING

3. Top with Jakobsen's muesli topping.

4. Arrange the rhubarb compote on the porridge bowl, sprinkle with white chocolate and serve.

Product in the recipe

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PRODUCTS

Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

See our products here
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DK-7100 Vejle
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