Blueberry and Pumpkin Porridge Bowl

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the topping:

some pomegranate seeds or
some cereal or
some chia seeds

Instructions

To make the Hokkaido puree, first cut a Hokkaido into large cubes and steam them for 20 minutes. To steam, simply put the pumpkin cubes in a sieve and place this on the saucepan with boiling water and close the saucepan with the lid. Alternatively, the pumpkin cubes can also be cooked in the oven at 180 ° C top and bottom heat. If the Hokkaido is done, this pumpkin can also be pureed with the skin and the pumpkin puree is ready. Pour this into a boiled glass and turn it upside down so that a negative pressure is created and it can be kept for several months. After opening, the puree can be kept in the refrigerator for approx. 1 week.
For the pumpkin porridge, boil the oat flakes with the Hokkaido puree, the vegetable milk, the water, a pinch of salt, the crushed ginger, the cardamom and the cinnamon. Depending on how creamy the consistency should be, add a little more water.
For the blueberry yoghurt, mix the skyr, blueberries, dates and vanilla extract until you get a uniform mixture.
Now layer the pumpkin porridge and blueberry yoghurt in a bowl and place the topping on top.

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