Japanese Kabocha & White Bean Paleo Overnight "Oats"

PaleoLow Fat

A 450-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (150g) cooked kabocha squash, pureed
• 1/2 cup (120g) cooked cannellini beans, rinsed and drained
• 1/4 cup (25g) unsweetened shredded coconut
• 1/4 cup (60ml) unsweetened almond milk
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup (or to taste)
• 1/2 teaspoon vanilla extract
• Pinch of ground ginger
• Pinch of cinnamon
• Optional toppings: toasted pumpkin seeds, fresh berries, extra shredded coconut

Instructions

1. Prep: Combine the pureed kabocha squash, cannellini beans, shredded coconut, almond milk, chia seeds, maple syrup, vanilla extract, ground ginger, and cinnamon in a medium bowl. Mix thoroughly until well combined. If the mixture is too thick, add a touch more almond milk.
2. Chill: Divide the mixture evenly into two jars or airtight containers. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to expand and the flavors to meld.
3. Serve: In the morning, give the "oats" a good stir. If desired, warm gently in the microwave for 30-60 seconds (optional).
4. Garnish: Top with your preferred paleo-friendly toppings such as toasted pumpkin seeds, fresh berries, or a sprinkle of extra shredded coconut before serving.