27 October, 2018
Pumpkin Spice Oat Breakfast Pudding
Pumpkin Spice Oat Breakfast Pudding Vegan/ sugar free/ gluten-free Makes 2 bowls
Here we are, nearly in November… days are short, nights are cold and we all want something hot and tasty on a lazy Sunday Morning to warm our souls and taste buds. To sit on a couch wrapped up in a fluffy gown… smelling the aroma of freshly brewed coffee and watching Sunday morning telly whilst tucking in to to tasty bowl of hot porridge.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
~~~~~~~~
For overnight oats
50g rolled oats (gluten free if intolerant)
1tbsp chia seeds
1tbsp ground flaxseed
200g coconut milk or unsweetened nut milk
1tsp mixed spice
0.5tsp cinnamon
1tbsp Meridian Maple syrup
1tbsp Meridian Pecan Butter
Place all ingredients in the container with lid, mix well and leave in the fridge overnight or at least couple hours.
Now, when you ready to have your breakfast we can start preparing the rest of the components.
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
You can start it a day or even two days in advance- roast peeled and deseeded pumpkin pieces covered in Meridian grape seed oil in the oven preheated to 200’C until soft. Cool and store in container in the fridge until needed.
~~~~~~~~
For overnight oats
50g rolled oats (gluten free if intolerant)
1tbsp chia seeds
1tbsp ground flaxseed
200g coconut milk or unsweetened nut milk
1tsp mixed spice
0.5tsp cinnamon
1tbsp Meridian Maple syrup
1tbsp Meridian Pecan Butter
Place all ingredients in the container with lid, mix well and leave in the fridge overnight or at least couple hours.
Now, when you ready to have your breakfast we can start preparing the rest of the components.
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
This awesome breakfast will transform your view to porridge completely. Beautiful bowl is not only packed with fibre and heart warming spices, but also contains egg whites which adds protein, and gives porridge that fluffy creamy texture after cooking.
You can start it a day or even two days in advance- roast peeled and deseeded pumpkin pieces covered in Meridian grape seed oil in the oven preheated to 200’C until soft. Cool and store in container in the fridge until needed.
~~~~~~~~
For overnight oats
50g rolled oats (gluten free if intolerant)
1tbsp chia seeds
1tbsp ground flaxseed
200g coconut milk or unsweetened nut milk
1tsp mixed spice
0.5tsp cinnamon
1tbsp Meridian Maple syrup
1tbsp Meridian Pecan Butter
Place all ingredients in the container with lid, mix well and leave in the fridge overnight or at least couple hours.
Now, when you ready to have your breakfast we can start preparing the rest of the components.
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
It is all about golden pumpkins this time of the year and today is no different- I have made something tasty and indulgent.
This awesome breakfast will transform your view to porridge completely. Beautiful bowl is not only packed with fibre and heart warming spices, but also contains egg whites which adds protein, and gives porridge that fluffy creamy texture after cooking.
You can start it a day or even two days in advance- roast peeled and deseeded pumpkin pieces covered in Meridian grape seed oil in the oven preheated to 200’C until soft. Cool and store in container in the fridge until needed.
~~~~~~~~
For overnight oats
50g rolled oats (gluten free if intolerant)
1tbsp chia seeds
1tbsp ground flaxseed
200g coconut milk or unsweetened nut milk
1tsp mixed spice
0.5tsp cinnamon
1tbsp Meridian Maple syrup
1tbsp Meridian Pecan Butter
Place all ingredients in the container with lid, mix well and leave in the fridge overnight or at least couple hours.
Now, when you ready to have your breakfast we can start preparing the rest of the components.
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
It is all about golden pumpkins this time of the year and today is no different- I have made something tasty and indulgent.
This awesome breakfast will transform your view to porridge completely. Beautiful bowl is not only packed with fibre and heart warming spices, but also contains egg whites which adds protein, and gives porridge that fluffy creamy texture after cooking.
You can start it a day or even two days in advance- roast peeled and deseeded pumpkin pieces covered in Meridian grape seed oil in the oven preheated to 200’C until soft. Cool and store in container in the fridge until needed.
~~~~~~~~
For overnight oats
50g rolled oats (gluten free if intolerant)
1tbsp chia seeds
1tbsp ground flaxseed
200g coconut milk or unsweetened nut milk
1tsp mixed spice
0.5tsp cinnamon
1tbsp Meridian Maple syrup
1tbsp Meridian Pecan Butter
Place all ingredients in the container with lid, mix well and leave in the fridge overnight or at least couple hours.
Now, when you ready to have your breakfast we can start preparing the rest of the components.
100g roasted pumpkin
4 organic egg whites (opt out if you want vegan option)
1tsp vanilla extract
Blend all above in a food processor or using hand blender till nice and creamy.
In a small saucepan bring your over night oats to simmer. Add more milk or water if porridge is too thick. Pour the pumpkin purée mix in the same pot and using hand whisk whisk it together until just starting to simmer. Take off the heat, cover and leave until you prepare the toppings. (These are optional and entirely up to you, but I’m explaining what you see on mine)
I topped my porridge with coconut fluff to add more creaminess:
1can full fat coconut milk, refrigerated overnight
1 tbsp Meridian maple syrup or coconut honey from Coconut merchant
1 tsp vanilla extract
Open your refrigerated can of full fat coconut milk, scoop the solid white part into a medium bowl and discard the excess liquid.
Add maple syrup and vanilla extract to the bowl and use a hand or standing mixer to whip the coconut milk. Mix until smooth and fluffy. Set aside
Peel and slice banana in to thicker slices.
Take a pan and pour 4tbsp Meridian Maple syrup or coconut honey from Coconut merchant in it.
Turn on medium heat until starts to bubble. Place the banana pieces in heated caramel and cook for a minute. Turn over using a knife and fork, caramelize another side of the pieces.
Divide your porridge in to bowls. Top with coconut fluff and caramelized banana. Skater some toasted coconut flakes and cacao nibs ( I used Food Thoughts) for the crunch. Dollop Meridian Pecan butter butter and anything else your heart desires .. and enjoy 😊
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