Couscous Overnight Oats with Pumpkin and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 9 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g couscous
- 100 g coconut milk
- 100 g yourt
- 150 g pumpkin pulp
Print Recipe
Pin Recipe Instructions
- Put the couscous, coconut milk and yoghurt in a sealable container and mix well. Now add the pumpkin pulp and refrigerate overnight.
- The next morning just take the container out of the refrigerator and then you can eat.
- Note: For the pumpkin sauce, cut a pumpkin (I always use Hokkaido) in half and remove the seeds with a spoon. Bake in a preheated oven at 180 degrees for about 40 minutes
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