Sourberry oatmeal
By VicentaLakin
I always thought making cake was too much trouble, so I fell in love with this 20-30-minute fast-hand dessert. Main: Integrated fruit oatmeal, wheat embryos, maize chips, cranberry drying; auxiliary: butter, honey, red sugar; appliances: ovens, marfin molds; Main recommended adjustment to personal preference
Recipe Recommendations
- oatmeal 80g
- wheat germ 50g
- cornflakes 50g
- dried cranberries 30g
- Greek yogurt 1 box
- blueberry of 20
- Blackberry raspberry several
- butter 20g
- honey 2 tablespoons
- brown sugar 15g
- sweet and sour
- roast
- half an hour
- ordinary
Steps for Sourberry oatmeal
1
Material ready。
2
The blending basin melts into a little bit of butter, adding honey and red sugar。
3
Take a container and dry the oatmeal, wheat embryos, nachos, cranberry。
4
Add melted syrup in step one。
5
Smash it and put it in the fridge for 30 minutes。
6
Placing oil in the horsefeng mold, pressing down the oatmeal mixture when it is cooled, with a slight dent in the middle。
7
The oven is preheated at 160 degrees and baked for about 15 minutes。
8
When it's cold, it drops off into Greek yogurt, with blueberries and blackberries, and a delicious oatmeal cup is ready。