“Vegan Delight: Delectable New Zealand Breakfast Recipe for Four”

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 slices of whole grain toast 1 avocado, ripe but firm 2 cups of mixed berries (strawberries, blueberries, raspberries) 1 cup of baby spinach leaves 1/2 cup of almond milk 1/4 cup of rolled oats 1 tbsp of chia seeds 1 tbsp of agave syrup or maple syrup 1/4 tsp of ground cinnamon

Instructions

1. Toast the whole grain bread slices to your preferred level.
2. Mash half of the avocado and spread it evenly over the toasted bread.
3. Heat the almond milk in a saucepan until hot but not boiling, then mix in rolled oats, chia seeds, agave syrup or maple syrup, and ground cinnamon, cooking for 3 4 minutes until porridge reaches desired consistency.
4. Assemble the dish by placing baby spinach leaves over the avocado toast and pouring the warm porridge mixture over it. Top with mixed berries and the remaining mashed avocado.

Chef’s Insight

To add a burst of color and flavor to this dish, use seasonal berries that are at their peak freshness.

Notes

The avocado adds healthy fats to the meal while keeping it plant-based and vegan.