Good morning! I
have slept well and long and it's the weekend, I'm happy!
Recently I posted
my first overnight oats attempt, the Blueberry and strawberry overnight oats and now I made another variation. I don't think
that it's a craze for me yet, but these certainly make an easy and
healthy vegan breakfast. This time I made a slightly smaller portion
size, but this really hit the spot in the morning.
I used these
ingredients:
½ pomegranate
1 tsp sea
buckthornberry powder
½ tsp sea
buckthornberry sugar (or regular)
1 tbsp milled flax
seed
½ cup oat flakes
1 cup almond milk
Mix the sea
buckthornberry powder, sugar, milled flax seed and oat flakes with
the almond milk.
Remove the
pomegranate seeds and layer them into a jar with the oat mix.
Leave in the
fridge overnight and enjoy as breakfast.
The theme of this
month's Vegetable Palette is Blushing pinks, so I thought that
pomegranate would fit that category rather nicely. I use pomegranates
quite a lot in my cooking, I like to scatter them on salads, couscous
dishes, pretty much on anything. I have to admit that this recipe
doesn't require any cooking as the oats make themselves overnight,
but I thought that it could be mentioned anyway as a nice pink food
idea. Vegetable Palette is a vegetarian cooking challenge hosted by
Shaheen from A2K - A Seasonal Veg Table.
Have a great
weekend!
Your VegHog
Looks and sounds lovely. Pomegranate seeds are beautiful and gorgeous to eat too. Thanks for sharing a fresh breakfast dish, makes a nice change for the fried grub we often eat at weekends.
ReplyDeleteThank you! A healthy start to the day can be so great and I try to eat less fried breakfasts at the moment, of course sometimes I still have them.
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