Fruity Oatmeal
with Coconut-Based Vegan Yogurt and Rosemary
Ingredients
• 2 tablespoons of rolled oats
• 80 g of Planton Chef Natural
• 10 g of canned pineapple
• 10 g of dates
• 2 plums
• 1/2 mango
• 1 sprig of fresh rosemary
• 1 tablespoon of cane sugar
• 10 g of walnuts
Preparation
Blend the pineapple into a smooth purée and mix it with the vegan yogurt alternative. Add the rolled oats and dates, then mix well. Refrigerate for at least 3 hours (preferably overnight). Remove the oatmeal from the refrigerator and transfer it to a serving bowl. Heat a frying pan and lightly fry the halved plums, then add the sugar and allow them to caramelise. Arrange the sliced mango over the oatmeal, followed by a layer of caramelised plums. Serve topped with chopped walnuts and fresh rosemary leaves.