- 6 ounces raspberries
- 2 tablespoon honey
- 2 tsp lemon juice
- 6 ounces blueberries
- 1 tsp lemon zest
- 1 cup instant oats
- 1 cup water
- 1/ 2 cup almond milk
- 2 tablespoon raw pumpkin seeds
- 2 tablespoon slivered almonds
Raspberry Granita: mix washed raspberries with 1 tbsp honey and 1 tsp lemon juice in a small covered bowl and put it in the freezer.
Blueberry Compote: In a small pan combine blueberries, 1 tsp lemon juice, lemon zest, 1 tbsp honey and let it cook for a few mins. Crush the blueberries slightly till it forms a rough pulp. Cook for 8-10 mins. Keep aside.
In a large microwavable bowl, combine oats and water and cook covered on High for 30 seconds. Remove. Mix in the blueberry compote.
Divide oats in two bowls. Top each with almond milk, 1 tbsp slivered almonds and 1 tbsp pumpkin seeds.
Take the raspberry granita out of the freezer, crush it slightly with your fingers and sprinkle on the oats. Use as much or as little as you need. Breakfast is ready!