Blueberry-pumpkin porridge bowl

Ingredients for 1 servings:

• 100 g pumpkin puree from Hokkaido pumpkin
• 100 ml plant milk (plant drink), e.g. almond milk
• 100 ml water
• 50 g oat flakes
• 1 cm ginger
• 1 pinch of salt
• ½ tsp cardamom
• 1 tsp cinnamon
• 100 g Skyr
• 100 g blueberries, frozen
• 2 dates
• some vanilla extract
• some pomegranate seeds or
• some muesli or
• some chia seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Delicious and healthy breakfast

To make the Hokkaido puree, first cut a Hokkaido pumpkin into large cubes and steam them for 20 minutes. To steam, simply place the pumpkin cubes in a sieve, add the sieve to a pot of boiling water, and cover the pot with the lid. Alternatively, the pumpkin cubes can be cooked in the oven at 180°C (top and bottom heat). Once the Hokkaido pumpkin is cooked, you can puree it with the skin on, and the pumpkin puree is ready. Pour the mixture into a boiled jar and turn it upside down to create a vacuum, allowing it to be stored for several months. Once opened, the puree will keep in the refrigerator for about a week. To make the pumpkin porridge, boil the oats with the Hokkaido puree, the plant-based milk, the water, a pinch of salt, the chopped ginger, the cardamom, and the cinnamon. Add a little more water depending on how creamy you want the consistency to be. For the blueberry yogurt, blend the skyr, blueberries, dates, and vanilla extract until smooth. Layer the pumpkin porridge and blueberry yogurt in a bowl and top with the topping.