Name: Fruitontbijt met noten en zaden
Total time: 7 min
Yield: 4
Ingredients: 400 g bessen; 100 g amandelnoten; 100 g amandelschilfers; 100 g chiazaad; 400 g fruit; 100 g kokosschilfers; 100 g lijnzaad; 100 g pecannoten; 100 g pompoenpitten; 100 g walnoten; yoghurt, vol; 100 g zonnebloempitten

Preparation: 7 min.

Fruit breakfast with nuts and seeds

fruit breakfast breakfast

From Puur & Lichter

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About this recipe

All the delights of nature, a blissful and satiating breakfast.

Ingredients

100 g of berries

200 g of berries

300 g of berries

400 g of berries

500 g bessen

600 g of berries

700 g of berries

800 g of berries

900 g of berries

1 kg of berries

25 g almonds

50 g almonds

75 g almonds

100 g almonds

125 g almonds

150 g almonds

175 g almonds

200 g almonds

225 g almonds

250 g almonds

25 g almond flakes

50 g almond flakes

75 g almond flakes

100 g almond flakes

125 g almond flakes

150 g almond flakes

175 g almond flakes

200 g almond flakes

225 g almond flakes

250 g almond flakes

25 g chia seeds

50 g chia seeds

75 g chia seeds

100 g chia seeds

125 g chia seeds

150 g chia seeds

175 g chia seeds

200 g chia seeds

225 g chia seeds

250 g chia seeds

100 g of fruit

200 g of fruit

300 g of fruit

400 g of fruit

500 g of fruit

600 g of fruit

700 g of fruit

800 g of fruit

900 g of fruit

1 kg of fruit

25 g coconut flakes

50 g coconut flakes

75 g coconut flakes

100 g coconut flakes

125 g coconut flakes

150 g coconut flakes

175 g coconut flakes

200 g coconut flakes

225 g coconut flakes

250 g coconut flakes

25 g linseed

50 g linseed

75 g linseed

100 g linseed

125 g linseed

150 g linseed

175 g linseed

200 g linseed

225 g linseed

250 g linseed

25 g pecans

50 g pecans

75 g pecans

100 g pecans

125 g pecans

150 g pecans

175 g pecans

200 g pecans

225 g pecans

250 g pecans

25 g pumpkin seeds

50 g pumpkin seeds

75 g pumpkin seeds

100 g pumpkin seeds

125 g pumpkin seeds

150 g pumpkin seeds

175 g pumpkin seeds

200 g pumpkin seeds

225 g pumpkin seeds

250 g pumpkin seeds

25 g walnuts

50 g walnuts

75 g walnuts

100 g walnuts

125 g walnuts

150 g walnuts

175 g walnuts

200 g walnuts

225 g walnuts

250 g walnuts

yogurt, full

25 g sunflower seeds

50 g sunflower seeds

75 g sunflower seeds

100 g sunflower seeds

125 g sunflower seeds

150 g sunflower seeds

175 g sunflower seeds

200 g sunflower seeds

225 g sunflower seeds

250 g sunflower seeds

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Preparation

Place the nuts, flaked almonds, pumpkin and sunflower seeds in a baking dish and place in a preheated oven at 180°C.
After seven minutes, turn off the oven and let the mixture cool gently in the oven until lightly browned. Then add in the chia seeds, flaxseed and coconut flakes and mix all the ingredients together.
Place the fruit on a plate, spoon in four spoonfuls of whole yogurt and sprinkle some of the nut mixture on top.

TIP - STORAGE

Put the nut-seed mixture in a jar and store it in a cupboard where it is cool and dark. Every morning put the jar on the table with you - delicious with fruit breakfast or mixed with whole yogurt, but also ideal as a snack.

"The first time you make the fruit breakfast it is a little more work because you have to make the nut and seed mix, after that you make this in no time."

This is a recipe from

Puur & Lichter

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