glutenfrei
Blueberry yogurt layered breakfast
It's fruity, sweet, and a real eye-catcher: your low-histamine blueberry yogurt layered breakfast in a storage jar!
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
75 minutes
Ingredients for 2 servings
For the base
- 80g Organic Grain Muesli
- 100 ml gluten-free oat milk (1) or almond milk (1)
For the yogurt layer
- 150 g coconut yogurt (1)
- 1 tbsp maple syrup
For the top
- 100g frozen blueberries
- 1 tbsp chia seeds
preparation
- Boil frozen blueberries in a pot with a little water.
- Remove from heat and let cool.
- Mix the organic grain muesli with the plant milk (1) and layer it in a glass.
- Mix the coconut yogurt (1) with maple syrup and layer it on top of the muesli in the glass.
- Now place the glass in the refrigerator.
- Mix the blueberries with chia seeds and refrigerate.
- After about 1 hour, stir the blueberries and soaked chia seeds together again and layer them in the glass over the oat yogurt.
- Serve immediately or refrigerate.
Our HistaFood tip
If you prepare this recipe in smaller glasses, you can also serve it as a dessert.
Our recommendations
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.