Ingredients
- 2 cups leftover almond pulp (or oats, hazelnuts etc.)
- ½ cup quick cooking oats
- 3 tbsp coconut yogurt (sugar-free)
- ½ cup almond milk (oat milk, hazelnut milk etc.)
- ½ tsp vanilla extract
- 1⁄3 cup raspberries
- ½ lemon Juice
- lemon zest (¼ lemon)
- ¼ cup shredded almonds
- optional: 1 tbsp maple syrup
- optional: 2 tbsp roasted buckwheat groats
Raspberry Topping:
- 1 cup of raspberries
- ½ lemon juice
- 2 tbsp water
- optional: 1 tbsp maple syrup
Directions
To prepare the raspberry sauce, heat raspberries in a small pot over medium-high heat. Add water, lemon and optionally maple syrup. Simmer for about 5 minutes until raspberries are soft and saucy. Transfer into an airtight jar and serve with overnight pulp or any other type of breakfast bowl. Store raspberry sauce in the refrigerator for up to one week.
To prepare the overnight pulp mix all ingredients together and store in the refrigerator overnight. Serve in the morning with a delicious raspberry sauce and toppings of your choosing.
