This Christmas I had quite a few cook books on my wish list and was super happy when most of them landed under the tree. This recipe is from the book The Grain Bowl (thank you, Swenja!) by Nik Williamson and I absolutely love making this breakfast bowl in the morning. What you need: Serves 2 65g Quinoa 250ml Almond or hazelnut milk 50g rolled oats 100g rasperries 4 tablespoons honey 120g whole (full-fat) yogurt 4 tablespoons chopped hazelnuts optional: I added blueberries and walnuts “Put the quinoa into a medium pan, pour in the almond milk and 250ml water and place over high heat. Bring to boil, then reduce the heat to low and simmer, covered, for 15 minutes. Add the oats and increase the heat to medium. Cook, stirring, for 5 minutes, or until the porridge reaches the desired consistency. You may need to add up to 120ml more water if the quinoa absorbs too much liquid. Remove from the heat. Meanwhile, put the raspberries (and if also wanted blueberries) into a small …