Oat pudding with blueberries and date caramel
Who says you can’t eat pudding for breakfast? This sweet blueberry treat will set you up for the day and keep you feeling satisfied.
Preheat the oven to 190 degrees.
Heat the almond milk in a saucepan. Pour in oat flakes and leave it for 5-7 minutes.
Separate the eggs. Mix the egg yolks with honey and beat the egg whites until stiff. Mix the oat flakes with the yolks, then add the whipped whites and mix gently but thoroughly.
Grease a heat-resistant dish with a diameter of 18 cm with oil and pour the oat batter into it. Put the blueberries on top. You can use other fresh or frozen fruit or jam. Put in a preheated oven and bake it for about 30 minutes.
Meanwhile, prepare the caramel. Mix hot water with cocoa, add the dates and set aside for 5 minutes. After this time, use a blender to puree them smoothly with peanut butter and Kikkoman soy sauce.
Serve the baked pudding with date caramel.
Recipe as PDF
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