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Fresh Oat-Flake Breakfast Bowl with Flax Oil

Oat groats flaked fresh on the Sana 702 Oil Extractor, cooked in almond milk and topped with banana, dates and a drizzle of fresh flaxseed oil.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Porridge
  • 100 g whole hulled oat groats not steel-cut or rolled oats
  • 350 ml almond milk homemade or bought, plus extra to serve
  • 1 pinch salt
  • 0.5 tsp ground cinnamon optional
To serve
  • 1 ripe banana sliced
  • 4 soft dates pips removed, chopped
  • 2 tsp freshly pressed flaxseed oil 1 tsp per bowl

Equipment

  • Sana 707, 727 or 929 with the Sana 702 Oil Extractor (regulating ring 2)
  • Small saucepan

Method
 

Flake
  1. Fit the oil extractor with regulating ring 2 and put a bowl under the front cap.
  2. Switch on and feed the oat groats into the funnel slowly, a little at a time, watching as they flatten. Collect the flakes in the bowl.
Cook
  1. Put the flakes, almond milk, salt and cinnamon in a small saucepan and bring to a gentle simmer.
  2. Cook, stirring often, until the flakes are soft and creamy, about 8 to 10 minutes. Add a splash more almond milk if it gets too thick.
Serve
  1. Spoon into two bowls and top with the banana and dates.
  2. Drizzle a teaspoon of flaxseed oil over each bowl at the table, with a little cold almond milk if you like.

Notes

For an overnight version, stir the fresh flakes into the almond milk in a jar and leave them in the fridge overnight, then top as above. Add the flax oil after cooking, not before.