The breakfast edit 41

Raspberry Porridge with Egg
Whites and Almond Butter

Make raspberry porridge with egg whites and almond butter, from the first ingredient to the finished breakfast.

1 serving · 6 ingredients · 3 steps

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Raspberry Porridge with Egg Whites and Almond Butter, plated and ready to serve. — The finished breakfast. Raspberry Porridge with Egg Whites and Almond Butter

The ingredients for raspberry porridge with egg whites and almond butter arranged separately on a dark worktop: gluten-free oats, unsweetened almond milk, egg white, raspberries, almond butter, salt. — Gather your ingredients. 35 g Gluten-free oats. 200 ml Unsweetened almond milk. 2 whites, about 66 g Egg white. 80 g Raspberries. 2 tsp (10 g) Almond butter. A pinch Salt

Raspberry Porridge with Egg Whites and Almond Butter, preparation step 1: Simmer the oats in the almond milk with the salt for four minutes. — Step 1. Simmer the oats in the almond milk with the salt for four minutes.

Raspberry Porridge with Egg Whites and Almond Butter, preparation step 2: Turn the heat right down, pour in the egg whites slowly while stirring fast, and keep stirring for a minute until the porridge looks glossy and has thickened. — Step 2. Turn the heat right down, pour in the egg whites slowly while stirring fast, and keep stirring for a minute until the porridge looks glossy and has thickened.

The finished raspberry porridge with egg whites and almond butter. — Step 3. Spoon into a bowl, scatter the raspberries over and drizzle the almond butter from a warmed spoon.

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