Avocado-mushroom-feta layered porridge to-go

15 Min

Not just delicious in the office - because well prepared, all you need is hot water for the avocado-mushroom-feta layered porridge. With our delicate Kölln flakes it not only becomes particularly tender, but also gets a nutty note.

Preparation

1

Clean the mushrooms and fry them briefly in Mazola®. Cut the feta cheese into cubes and the avocado into slices. Wash and halve the cherry tomatoes. Wash the beetroot leaves and shake dry.
2

Mix Kölln flakes with vegetable broth and divide into two sealable glasses. Gradually layer the vegetables on top of the oatmeal and place in the refrigerator until needed.
3

To finish, pour 150 to 200 ml of hot water into each glass, stir gently, let stand for 3-4 minutes and consume. Preparation time: approx. 15 minutes
4

If you like, you can also add the mushrooms raw to the porridge.

Author: Peter Kölln

Photographer: Studio Seiffe/Arvid Knoll

Ingredients

Serving(s)

For 2 servings:

100 G

Mushrooms

1 EL

Mazola® olive oil

100 G

Feta

1/2

avocado

Cherry tomatoes

1 handful

Beetroot leaves

80 G

Delicate Kölln Oat Flakes

2 level tsp

Vegetable broth

More recipes from Kölln

Vegetable-potato-cereal porridge

Dairy-free cereal fruit porridge

Whole grain milk porridge

Breakfast ideas

Baked oats

30 Min

spelled bread

Spelled sticks

Vegetarian

Fruit bread with nuts

25 Min

Lactose-free

Oat crispbread

85 Min

Vegetarian

Oat seed bread

135 Min

Vegetarian

Oat bread with yogurt

40 Min

Lactose-free

Oat bread without flour

10 Min

Vegetarian

Oatmeal bread

Potato bread

60 Min

Lactose-free

Multigrain bread

35 Min

Muesli rolls

Vegetarian

Cereal sticks

30 Min

Ingredients

Serving(s)

For 2 servings:

100 G

Mushrooms

1 EL

Mazola® olive oil

100 G

Feta

1/2

avocado

Cherry tomatoes

1 handful

Beetroot leaves

80 G

Delicate Kölln Oat Flakes

2 level tsp

Vegetable broth