Pumpkin Seed & Oatmeal Breakfast Bowl with Turmeric & Ginger Infusion

August 20, 2018

Pumpkin Seed & Oatmeal Breakfast Bowl with Turmeric & Ginger Infusion

Here is an easy, vegan friendly breakfast bowl using our Turmeric & Ginger Infusion for the base and topped with a toasted pumpkin seed brittle. A healthy and delicious way to kick start your day.

Ingredients
For the brittle

170g pumpkin seeds
170g pistachios
1 tablespoon chia seeds
1 tablespoon black sesame seeds
2 tablespoons maple syrup (generous tablespoons!)
1 teaspoon coconut oil
¼ teaspoon sea salt

For the oatmeal

400g can full fat coconut milk
1 tablespoon maple syrup or honey
2 teaspoons turmeric & ginger infusion
340g rolled oats

Method

Preheat your grill (medium heat).

Place all of the ingredients for the brittle in a large mixing bowl and stir thoroughly to combine, paying attention to achieving an even coating of syrup on the seeds and nuts.

Line a baking tray with grease-proof paper and then spread the brittle mixture out evenly. Place under the grill for about 4-5 minutes, until roasted. Stir the mixture at the half way point to help achieve an even cook. Remove from the grill and allow to cool a little. Toss the mixture once more to make sure everything sticks together and then allow to cool completely. Once cool break the brittle into chunks and store in an airtight container until ready to use.

Put the coconut milk, maple syrup and turmeric infusion into a medium size saucepan and bring to a gentle simmer whilst stirring constantly to combine all ingredients. If the milk is boiling over that is not a gentle simmer! When the milk begins to foam add the oats and turn the heat right down to low. Cook for 12 - 15 minutes giving the mixture the occasional stir. When the oats are tender and most of the liquid has been absorbed you can ladle into bowls. Top with pieces of the broken up brittle and serve.

 




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