OVERNIGHT OATS WITH GINGER-POMEGRANATE

OVERNIGHT OATS WITH GINGER-POMEGRANATE

⏱ Working time: 30 min
 🍽 Servings: 1
📈 Difficulty: Easy
🌱 Vegan
❤️ With pomegranate

GRANOLA

INGREDIENTS

  • 90 g cashew nuts
  • 150 g oat flakes
  • 40 g amaranth
  • 50 g coconut flakes
  • 40 g sunflower seeds
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup or other sweetener
  • Pinch of salt


    • PREPARATION

    Preheat the oven to 170 degrees fan. Mix all the ingredients for the granola in a bowl and spread on a baking tray. Bake the granola in the middle of the oven for approx. 20 minutes, turning occasionally. When the granola is golden brown, remove from the oven and leave to cool thoroughly.

    RHUBARB COMPOTE

    INGREDIENTS

  • 500 g rhubarb
  • 50 ml water
  • 3 tbsp maple syrup
  • 30 ml Ginger Shot Pomegranate


    • PREPARATION

    Wash and peel the rhubarb and cut into small pieces. Bring the rhubarb, water, maple syrup and our ginger shot pomegranate to the boil in a pan. Simmer over a medium heat until the rhubarb is soft.

    OVERNIGHT OATS

    INGREDIENTS

    • 100 g oat flakes
    • 250 ml oat milk or milk of your choice
    • 50 g coconut yogurt
    • 2 tbsp chopped almonds
    • 1/2 teaspoon vanilla
    • Pinch of salt

    PREPARATION

    Mix all the ingredients together in a bowl. Leave to infuse for at least a few hours, preferably overnight.

    ARRANGEMENTS

    Take the overnight oats out of the fridge, top with a generous spoonful of rhubarb and ginger compote and a handful of crunchy granola. Add fresh berries and nut butter as desired, stir gently and enjoy.