These cold oat creams will become one of your favorite summer breakfasts. They're suitable for everyone, with the various substitutions indicated!

INGREDIENTS (for 1 serving):

For the Base:

-50g instant oat flour (or grind oat flakes into a powder; DO NOT USE whole oat flour)

-70g yogurt (vegetable, Greek, any flavor!)

-80/90g milk or vegetable drink (depending on whether you prefer it thicker or creamier)

15g cocoa

-Sweeten to taste: 20g sugar/honey/maple or 1-2 tablespoons stevia or other!

For the cocoa cream:

15g cocoa

30/35g water or milk (see procedure)

Sweeten to taste

METHOD:

Combine all the ingredients for the base. Pour it into the bowl of your choice.

For the cocoa cream, I recommend first combining the cocoa and your chosen sweetener, then gradually adding the liquid to the cocoa, stopping when you achieve a thick, creamy consistency.

Pour the cream onto the base and place in the fridge overnight or for at least 2-3 hours.

The next morning, decorate as desired (I used flakes of salt and cocoa beans) and… eat!

FOR OTHER TASTES:

If you don't like chocolate, you can omit the cocoa by applying this trick: in the base, use only 70g of milk/vegetable drink.

Now you can customize the base as you like, here are some suggestions:

- simple base (with the above mentioned trick) with lemon zest, covering cream with 60g yogurt mixed with 20g melted white chocolate and topping with pistachios;

- simple base (with the above mentioned trick) with cinnamon and mashed banana instead of yogurt, topping with 60g of yogurt mixed with 20g of peanut butter and topping with banana slices

- coffee base: use 50g of milk and 20g of coffee, cover with cocoa cream or coffee yogurt