Breakfast
Melon Breakfast Bowl with Oats
A fresh breakfast bowl with mild honeydew melon on mild plant yogurt. Rolled oats are briefly toasted without browning and sprinkled on top. Light, cool and quick, with no cooking needed.
- Vegetarian
- Lactose-free
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Ingredients
- 300 g honeydew melon
- 40 g rolled oats
- 150 g plant yogurt (mild)
- 1 pinch salt
Method
- Deseed and peel the honeydew and cut into bite-size pieces.
- Briefly toast the oats in a dry pan without browning and let cool.
- Spoon the plant yogurt into bowls and add the melon.
- Sprinkle with the oats and serve fresh.
Why this recipe is gentle
The melon goes in raw and mild, and the plant yogurt stays low in fat and lactose-free. The oats are only lightly toasted, with no sugar, citrus or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Fat level, portion size and personal triggers decide how well the bowl sits with you.
- Toast the oats only dry and pale to avoid strong roasted flavours.
- A ripe, sweet melon makes any added sugar unnecessary.
