Raspberry Semolina Porridge

Toast hazelnuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally.

• 1 ⁠½ Tbsp Hazelnuts, chopped

Add the raspberries and agave syrup to the pan and cook until the raspberries are defrosted. Stir occasionally.

• 1 cup Raspberries, frozen
• 1 tsp Agave syrup

Bring milk and vanilla to a boil. Turn the heat to medium.

• 1 ⁠¼ cups Plant milk, unsweetened (e.g. almond)
• Vanilla extract

Pour in semolina in a steady stream, whisking constantly to prevent lumps. Cook until porridge thickens and turn off the heat.

• 1⁄3 cup Whole wheat semolina

Add the yogurt and agave syrup to the pot, stir until well combined and put in a bowl.

• 2⁄3 cup Soy yogurt
• 1 ⁠½ tsp Agave syrup

Top the semolina porridge with the hot raspberries and roasted hazelnuts.

Enjoy your meal!