Flocons d'avoine à composer soi-même pour la nuit
avec yaourt grec et trois garnitures- Avoine
- Arachides
- Lait
- Pacanes
- Blé
- Lait
- Soya
- Arachides
- Triticale
- Sulfites
- Noix
- Moutarde
- Sésame
- Peut contenir des traces d’allergènes
- Gluten
- Seigle
- Oeuf
- Poisson
- Crustacés
Ingrédients: Lait 2 % • Flocons d'avoine • Pomme Gala • Orange • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Beurre d’arachides (arachide) (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) • Sirop d'érable • Pacanes • Arachides • Cacao en poudre • Cannelle moulue.
Ingrédients
1 pièce(s)
Orange
2 cs
Sirop d'érable
2 g
Cannelle, moulue
(Peut contenir : Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
1 pièce(s)
Pomme Gala
2 tasse(s)
Flocons d'avoine à cuisson rapide
(Contient: Avoine Peut contenir : Blé, Soya, Gluten, Seigle)
3 pièce(s)
Beurre d'arachides
(Contient: Arachides)
56 g
Arachides, hachées
(Contient: Arachides Peut contenir : Lait, Soya, Sulfites, Noix, Moutarde, Sésame, Gluten, Oeuf)
4 cs
Tartinade de canneberges
(Peut contenir : Blé, Lait, Soya, Sulfites, Noix, Moutarde, Sésame, Gluten, Oeuf, Poisson, Crustacés)
1 pièce(s)
Yogourt grec
(Contient: Lait)
237 ml
Lait
(Contient: Lait)
¼ tasse(s)
Cacao en poudre
(Peut contenir : Blé, Lait, Soya, Arachides, Sulfites, Noix, Moutarde, Sésame, Oeuf, Poisson, Crustacés)
28 g
Pacanes
(Contient: Pacanes Peut contenir : Lait, Soya, Arachides, Sulfites, Noix, Moutarde, Sésame, Gluten, Oeuf)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
3.5 cc
Sucre*
Ustensiles
Instructions
- Wash and dry produce.
- In a small microwavable bowl, reserve 1 tbsp milk. Set aside.
- In a large bowl or large air-tight container, whisk together remaining milk, maple syrup, half the cinnamon, 1/2 cup water and 1/8 tsp salt.
- Stir in oats and cover. Refrigerate for 6-8 hours, until oats are tender. (TIP: Divide oats between 6 jars for an easy grab-and-go breakfast!)
- Core, then cut apple into 1/4-inch pieces.
- Heat a medium non-stick pan over medium.
- Add 1 tbsp butter in same pan, then swirl to melt. Add apples and remaining cinnamon. Cook for 1 min, stirring often, until fragrant.
- Add 1/4 cup water, 1 tbsp sugar and a pinch of salt. Cook for 3-4 min, until apples are tender-crisp. Remove the pan from heat. (NOTE: This is the apple topping.)
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, slice orange into 1/4-inch rounds. Roughly chop rounds into 1/4-inch pieces.
- To another small bowl, add cranberry spread and oranges, then stir to combine. (NOTE: This is the cranberry-orange topping.) Set aside.
- To the bowl with reserved milk, add peanut butter, 1/2 tsp sugar and 1 tbsp cocoa powder. Melt in the microwave for 1 min, until peanut butter is warm, then whisk to combine. (NOTE: This is the chocolate-peanut butter topping.) (TIP: Save the rest of the cocoa powder for another creation!)
- When ready to eat, if oats are too thick, stir in 1 tbsp water at a time. Divide oats between bowls.
- Top with a dollop of yogurt, apple topping, cranberry-orange topping or chocolate-peanut butter topping as you prefer. (TIP: Microwave chocolate-peanut butter topping for 30 seconds if you like!)
- Sprinkle peanuts over chocolate-peanut butter topping and pecans over apple topping.
