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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.
Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
2615 kJ / 625 kcal
Fat:
19,5 g
Protein:
19,3 g
Carbohydrates:
100,2 g
Ingredients for 2 portion(s)
- 100 g oat flakes
- 200 ml almond milk
- 2 eggs
- 1 tablespoon honey
- 1/4 teaspoon rapeseed oil to grease the mold
- ½ cup frozen blueberries
Date caramel:
- 120 g fresh, pitted dates
- 50ml hot water
- 1 tablespoon peanut butter
- ½ teaspoon cocoa
- 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
Preparation
- 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.
Used products in this recipe
Total time
40 mins
Preparation time:
10 mins
Cooking time:
30 mins
Nutrition facts (per portion):
2615 kJ / 625 kcal
Fat:
19,5 g
Protein:
19,3 g
Carbohydrates:
100,2 g
Ingredients for 2 portion(s)
- 100 g oat flakes
- 200 ml almond milk
- 2 eggs
- 1 tablespoon honey
- 1/4 teaspoon rapeseed oil to grease the mold
- ½ cup frozen blueberries
Date caramel:
- 120 g fresh, pitted dates
- 50ml hot water
- 1 tablespoon peanut butter
- ½ teaspoon cocoa
- 1 tablespoon Kikkoman Naturally Brewed Soy Sauce