Overnight oats (Bircher Muesli) with butternut squash and fall spices. A perfect breakfast for the dark autumn mornings
– 100g rolled oats (optionally gluten free oats)
– 100g butternut squash puree (I cut a butternut squash into cubes – skin of and seeds removed – and steamed them until tender and then mashed them with a fork)
– 3/4 cup (1.5 dl) coconut milk
– 1 cup (2.5 dl) water
– 1 tbsp. maple syrup
– 2 tbsp. rasins
– 3 tbsp. flax seeds
– 2 tbsp. sesame seeds
– 2 tbsp. sunflower seeds
– Spices: 1 tsp. cinnamon, 1 tsp. vanilla sugar (or ½ tsp. vanilla extract), ½ tsp. cardamom
Mix all the dry ingredients together.
Add water, maple syrup, butternut squash puree and coconut milk and mix well.
Serve with your favorite toppings. I love to eat it with figs and apples and sometimes (when I want it to be extra delicious) coconut yogurt