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🍳 Oatmeal with Pumpkin Compote

479 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin flesh
• 200 ml apple juice
• 0.25 vanilla pod
• 400 ml coconut milk
• 160 g rolled oats
• 20 g flaxseeds (4 tsp)
• 1 tbsp maple syrup
• 20 g coconut flakes (2 tbsp)
• 2 passion fruits

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Place the pumpkin cubes in a pot and pour the apple juice over them.
3. 3. Cover the pot and cook the pumpkin over medium heat for ten minutes.
4. 4. Slice the vanilla pod lengthwise.
5. 5. Scrape the vanilla seeds out of the pod with a knife.
6. 6. Mix the coconut milk with 300 milliliters of water in a separate pot.
7. 7. Bring the coconut milk and water mixture to a boil over medium heat.
8. 8. Stir the oats and flaxseeds into the hot liquid.
9. 9. Reduce the heat to low.
10. 10. Let the oatmeal simmer for about five minutes.
11. 11. Remove the pot from the heat.
12. 12. Stir in the scraped vanilla seeds and the maple syrup.
13. 13. Let the oatmeal rest for five minutes to swell.
14. 14. Heat a frying pan without fat over medium heat.
15. 15. Toast the coconut flakes in the hot pan for about five minutes.
16. 16. Remove the pan from the heat as soon as the coconut flakes are fragrant and golden yellow.
17. 17. Set aside about half of the pumpkin compote.
18. 18. Fold the remaining half of the pumpkin compote into the oatmeal.
19. 19. Divide the oatmeal among several plates.
20. 20. Cut the passion fruits in half lengthwise.
21. 21. Scrape out the passion fruit pulp with a spoon.
22. 22. Place the passion fruit pulp along with the reserved pumpkin cubes over the oatmeal.
23. 23. Sprinkle the dish with the toasted coconut flakes.

Nutrition per serving

• kcal: 479
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 41 g