100 g grove havregryn, evt. glutenfri
2 spsk. chiafrø
1 spsk. græskarkerner
3 dadler, hakkede
1 knsp. vaniljekorn
3½ dl mandelmælk
1 spsk. ahornsirup
Blåbærkompot
100 g blåbær
1 spsk. vand
2 spsk. flydende honning
Kom havregryn, chiafrø, græskarkerner, dadler og vaniljekorn i en skål sammen med mandelmælk og sirup. Bland det godt, dæk skålen til og sæt den i køleskab natten over.
Om morgenen tilberedes kompotten: kom ingredienserne i en lille gryde og lad det småkoge ca. 5 minutter, til bærrene bliver lidt bløde og afgiver lidt saft.
Fordel havregrynblandingen i 4 små skåle og server kompotten til.
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