Oatmeal cups

Mash the banana with a fork and chop the cranberries into small pieces.

Cut the apple in half and remove the core. Dice one half of the apple and finely grate the other.

Cut the vanilla pod in half lengthways and scrape out the seeds with the back of a knife.

Roughly chop the almonds.

Ingredients

25 g cranberries, 1 piece organic apple, 0.5 piece vanilla pod, 1 piece banana, 30 g roasted almonds

Mix the rolled oats with the coconut sugar, baking powder, salt and vanilla pulp.

Divide the mixture in two.

Ingredients

200 g wholegrain oats (crunchy), 50 g instant oats, 30 g coconut sugar, 2 tsp baking powder, 1 pinch salt

Mix one half with the banana, ginger, cranberries, coconut milk and agave syrup.

Mix the other half with the apple, cinnamon and oat drink.

Let both mixtures soak for 10 minutes and then transfer to a greased muffin tray.

Ingredients

1 pinch ground ginger, 75 ml coconut milk, 1 tsp ground cinnamon, 30 ml agave syrup, 70 ml oat drink

Start the “Oatmeal cups” programme and follow the steps.

Put the muffin tray on the oven rack.

Once the BORA X BO has heated up, put the food in the middle of the oven.

When done, take the oatmeal cups out, garnish the apple and cinnamon ones with almonds and the banana and cranberry ones with pistachios.

Serve lukewarm and enjoy.

Ingredients

40 g pistachios (chopped)