Bowl Breakfast Fruit & Berries

Berry Tahini Porridge

Well, the title pretty much sums it up. I made rye porridge, but added 2 tbsp of sunflower seeds before cooking it, along with a handful of frozen blueberries and raspberries. I served it with a large dollop of tahini, blueberries and redcurrants (still have a box left in the freezer from this summer!), and my new favourite – frothed oat milk. All set for a new day!

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