Ingredients

• 100 g oatmeal
• 500 ml oat milk
• 2 tablespoons pistachio cream

for those who wish

• 1/2 teaspoon matcha (for color)
• 2 tablespoons Greek yogurt or skyr

for serving

• raspberries (fresh or frozen)
• pistachios

Preparation

1. Pour oatmeal into a pot, add milk and bring to a boil. Cook for about 3-4 minutes, stirring frequently, until oatmeal is soft and thickens.
2. Add pistachio cream and mix. Remove from heat. Now you can add matcha for color, but first mix it with 2 tablespoons of water at about 70 degrees C (matcha is best prepared with a special matcha whisk as in the photo).
3. You don't need to add sugar or honey if you used sweet pistachio cream.
4. You can also stir in 2 tablespoons of Greek yogurt (gives a creamier taste and balances the sweet flavor of the cream).
5. Serve with raspberries (just thaw if frozen) and chopped, peeled pistachios.