Method
Put the oats in a saucepan, pour in 2dl water, 2 dl oatmilk, grounded cardamom, honey, cinnamon, the apple sliced into small dices and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Poor the porridge onto plates and top with apple compote, granola, and the rest of the oatmilk. Poor the porridge onto plates and top with granola, apple compote, grounded cinnamon and the rest of the oatmilk.

Method
Mix the egg with the flour and a pinch of salt. Get the mix on both sides of the toast and then sprinkle the toast with sugar on both sides. Fry the toast in the coconut oil until it turns golden brown. Top the toast with cream cheese, blueberry jam and fresh lueberries.

Method
Bring the water to boil and add vegetable stock and miso paste. Put the noodles into the broth and boil according to instructions on the package. Add soy sauce and sesame oil.
Put the noodles into bowls and top with soft boiled egg divided in half, silk tofu diced into cubes, diced spring onions bean sprouts and sesame seeds.

Method
Toast the almonds, seeds and oats in butter for 3 minutes, add the plums divided into pieces, the sugar and the cardamom. Fry it all together for 5 more minutes. Poor over the custard creme and eat directly from the pan.