OVERNIGHT OATS WITH GINGER-POMEGRANATE

Enjoy creamy overnight oats with fruity rhubarb and ginger compote, refined with our Kloster Kitchen Ginger Shot Pomegranate. This breakfast is super easy to prepare the evening before. You can store the granola in an airtight container for several weeks. Have fun and bon appétit!

❤️ Pomegranate

🍽 Servings: 1

⏱ Preparation time: 30 min

📈 Difficulty: Easy

🌱 Vegan

 

INGREDIENTS AND PREPARATION

1. prepare granola

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

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.

 

2. prepare the ginger and rhubarb compote

500 g rhubarb

50 ml water

3 tbsp maple syrup

30 ml Ginger Shot Pomegranate

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

 

3. prepare the overnight oats

• 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

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

Possible toppings:

• Fresh berries
• Nut butter