OVERNIGHT OATS WITH GINGER AND POMEGRANATE

⏱ Prep Time: 30 min

🍽 Servings: 1

📈 Difficulty: Easy

🌱 Vegan

❤️ With Pomegranate

GRANOLA

INGREDIENTS

90 g cashews

150 g rolled oats

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 Celsius convection. Mix all granola ingredients in a bowl and spread on a baking sheet. Bake the granola for about 20 minutes on the middle rack, turning occasionally. When the granola is golden brown, remove from the oven and let cool completely.

RHUBARB COMPOTE

INGREDIENTS

500 g rhubarb

50 ml water

3 tbsp maple syrup

30 ml Ginger Shot Pomegranate

PREPARATION

Wash, peel, and chop the rhubarb into small pieces. Bring rhubarb to a boil with water, maple syrup, and our Ginger Shot Pomegranate in a pot. Simmer over medium heat until the rhubarb is soft.

OVERNIGHT OATS

INGREDIENTS

• 100 g rolled oats
• 250 ml oat milk or milk of choice
• 50 g coconut yogurt
• 2 tbsp chopped almonds
• 1/2 tsp vanilla
• Pinch of salt

PREPARATION

Mix all ingredients in a bowl. Let steep for at least a few hours, or preferably overnight.

SERVING