Ingredients
80 g of banana
80g sweet potato
30 g gluten-free rolled oats
15g chia seeds
150 ml of almond milk = (with a blender mix 1 tablespoon of our almond butter with 150ml of water)
cinnamon
Leave to rest for at least 30 minutes, but ideally overnight in the refrigerator.
Add nuts if desired – pecans, walnuts, almonds, cashews, pistachios,…
Add a sweetening ingredient if desired – maple or agave syrup, coconut nectar, stevia, honey, date syrup, molasses,…
Preparation
Wash the sweet potato.
Score the flesh – with a knife.
Cook the sweet potato in the microwave or in the oven
(In the microwave: place in the microwave. Cook 5 minutes – on maximum heat.)
(in the oven: brush the potatoes cut in half lengthwise with oil. Place the rack in the bottom of the oven. Preheat the oven to 210°C (425°F). Add the sweet potatoes and coat them well. baking sheet. Bake for 25 minutes. Flip the potatoes and continue baking for 10 to 15 minutes or until tender.)
Let cool.
Cut into dice.
Cut the banana into pieces.
Place rolled oats, chia seeds and cinnamon in a jar.
Pour in the previously prepared almond milk
Mix well.
Stir in the banana and sweet potato pieces.
Place in the refrigerator.
Leave to rest for at least 30 minutes, ideally overnight.
Taste well chilled.
