Mix the ingredients and place over medium heat for about 5-6 minutes. Add fruit or honey to make your porridge sweeter, and don't forget sprinkling some seeds on top for a trendy touch!!

Add the coconut oil and the egg in a mixer bowl and mix. Add the remaining ingredients and knead into a dough with your hands. Refrigerate for 30 minutes. Place dough balls on a baking sheet and flatten them into cookie shapes. Bake in an oven at medium temperature for about 15 to 20 minutes.

Place the dry mushrooms in water in a small saucepan and bring it to the boil. As soon as the water boils, turn off the heat and let the mushrooms soak for 15 minutes. Remove them, slice them and set aside. In another pan, add a dash of olive oil, then add the onion, the garlic, the carrots and the leek. Cook over medium heat for 3 minutes. Add the mushrooms and cook them while stirring occasionally. Add the vegetable broth, the oat flakes, the salt and pepper, and cook until the oats are tender. Just before serving, garnish with chives.

Dice 2 unpeeled apples. Put in a small refractory, add the lemon juice and the cinnamon, and set aside. In a separate container, crudely mix the rest of the ingredients. Put them on top of the apple mixture. Bake at 180°C for about 35 minutes.