book - Overnight Oat, Apple, and Seed Porridge

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Overnight Oat, Apple, and Seed Porridge

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup rolled oats

2 tablespoons raw unsalted pumpkin seeds

2 tablespoons raw unsalted sunflower seeds

2 tablespoons raisins

1/4 teaspoon ground cinnamon

1 medium apple -- finely chopped or grated

1/2 cup soy, rice, or nut milk

1 tablespoon maple syrup -- (1 to 2) to taste

2 tablespoons flax seed -- freshly ground, if desired

 

Combine the oats, pumpkin seeds, sunflower seeds, raisina, and cinnamon in a

medium-sized bowl. Boil 1 1/4 cups water and pour it over the mixture, cover

the bowl, and allow to stand at room temperature overnight.

 

In the morning, chop or grate the apple and stir it into the oat mixture.

Divide between two bowls and add half the soy milk, maple syrup, and flaxseed to

each serving.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 259 Calories; 6g Fat (18.3% calories from

fat); 7g Protein; 48g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 1/2 Other

Carbohydrates.

 

NOTES : We learned about this delicious breakfast from a Hungarian friend who

says it is a tradition in his family. Taking a few minutes to prepare this

before going to bed gives you the pleasure of waking up to a healty meal.

Simply multiply the ingredients for more servings.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0