Of which 15.4 g sugars and 3.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (kefir) · Vitamin C (berries) · Fiber (oats)
Allergens gluten, milk, tree nuts
Kefir bowl with berries and oats
Tangy and creamy, with kefir, berries and oats.
Ingredients
- 200 ml (¾ cup) plain kefir
- 80 g (2¾ oz) berries (blueberries, raspberries, strawberries)
- 3 tbsp rolled oats (30 g / 1 oz)
- 1 tbsp chopped walnuts (10 g)
Method
- Pour the kefir into a bowl.
- Add the rolled oats and stir.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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