Summary

Ingredients

For the puree:

• 160 g pumpkin puree
• 1 teaspoon sweetener, here coconut blossom syrup
• 0.5 teaspoon ½ cinnamon

Also: (For the Chia-Oats)

• 1 banana (s), ripe
• 4 tablespoon oatmeal
• 2 tablespoon chia seeds
• 2 teaspoons protein powder (hemp protein powder), as desired
• 1 teaspoon sweetener, here coconut blossom syrup
• 0.5 teaspoon ½ cinnamon
• 120 ml almond milk (almond drink)
• 100 ml water

To garnish:

• Yogurt (coconut yogurt)
• Fig (s), fresh
• Cocoa nibs
• Nuts, chopped

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Instructions

1. Steam the pumpkin in the oven for approx. 40 minutes at 180 ° C or in cubes with a little water for approx. 20 minutes until soft. Then mash the pieces with a fork to a puree. Weigh 160 g, mix in the sweetener and cinnamon and set aside. For the chia oats, mash the banana in a bowl. Add oatmeal, chia seeds, protein powder, sweetener, cinnamon, almond milk and water. Stir well and cover in the refrigerator for at least four hours or overnight. Before serving, stir the chia oats and dilute with a little more milk if you like. In a glass, layer alternately chia oats, pumpkin puree and, if you like, some yogurt (coconut yogurt for me) and fresh figs. Cocoa nibs, chopped nuts, puffed cereals, etc. go well with decorating. I love a delicious and healthy breakfast in the morning in the form of porridge and muesli. A delicious and quick alternative that I like to prepare myself during the week are overnight oats. Similar to the classic Bircher muesli, the oat flakes are soaked beforehand and then served with any additions, such as fruits, etc.