Put the rolled oats and 300 ml of the oat milk in a saucepan and bring to a boil. Add cinnamon and salt, reduce the heat and let thicken while stirring for about 2 minutes.
Heat the remaining 100 ml of oat milk in a separate saucepan and froth up with a milk frother. Brew the espresso.
Divide the porridge into two bowls, pour espresso over them and stir in gently. Serve hot with frothed milk, a teaspoon each of coconut blossom sugar and granola (or one of the other alternatives) and serve hot.
Wellcuisine-Tipp
This goes well with granola, roasted and chopped hazelnuts or chopped banana.