30 g Agave syrup
2 tsp Baking powder
150 g Banana
1 tsp Cinnamon powder
75 ml Coconut milk
30 g Coconut sugar
25 g Cranberries
200 g Crunchy wholegrain oats
1 pinch Ginger
50 g Instant oats
75 ml Oat or almond drink
1 units Organic apple
30 g Pistachios
30 g Roasted and coarsely chopped almonds
1 pinch Sea salt
0.5 units Vanilla pod
Weigh out and prepare all of the ingredients. Mash the banana with a fork and cut up the cranberries into small pieces. Peel and core the apple. Dice one half of the apple and finely grate the other. Cut the vanilla pod lengthwise and remove the seeds with the back of a knife.
Ingredients
150 g Banana, 25 g Cranberries, 1 units Organic apple, 0.5 units Vanilla pod
Mix the oats with the coconut sugar, baking powder, salt and vanilla seeds. Divide the mixture in two.
Ingredients
200 g Crunchy wholegrain oats, 50 g Instant oats, 30 g Coconut sugar, 2 tsp Baking powder, 1 pinch Sea salt
Mix one half with the banana, ginger, cranberries, coconut milk and agave syrup. Mix the other half with the apple, cinnamon and oat or almond drink. Leave both mixtures to swell for 10 minutes, then divide each one between paper cases or greased muffin tins.
Ingredients
1 pinch Ginger, 75 ml Coconut milk, 30 g Agave syrup, 1 tsp Cinnamon powder, 75 ml Oat or almond drink
Start the “Oatmeal cups” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Place the muffin tin on the oven rack. Once the BORA X BO has heated up, insert the oatmeal cups in the middle or bottom of the oven to bake. Leave the oatmeal cups to cool for about 30 minutes before serving.
Once the baking time is over, remove the cups from the oven, garnish with pistachios and almonds, and serve while still warm.
Ingredients
30 g Pistachios, 30 g Roasted and coarsely chopped almonds
147.58
4.07 g
4.19 g
23.00 g