Pumpkin-chocolate-oat breakfast
- 1 can Aroy-D coconut milk
- 1 cup pumpkin puree
- 8 pcs pitted dried dates
- 15 g 100% dark chocolate
- 2 cups gluten free overnight oats (2 cups before soaking)
- 3 Tbsp chia seed
- ½ tsp cinnamon
- 2 Tbsp collagen
- 1 extra cup water
- topping: ½ blood orange, 1 mandarin, ½ apple, 10 pcs cherry (defrosted), 1 tsp almond slices
Instructions
- Put the rolled oat and chia into a bowl and cover it with water.
- Let it sit overnight.
- Put the coconut milk, melted chocolate (2 min. in microwave), pumpkin puree, cinnamon, dates, extra cup of water, collagen into the blender and blend it.
- Put the soaked oat-chia mix and the pumpkin-chocolate cream into a bowl and mix them.
- Share it in glasses. I had 6 portions out of this.
- Put the fruits on the top.
- Serve, enjoy!
The table below contains only the macros of the base recipe, the topping fruit is not included.
