No Cook Pomegranate and Cucumber Oats
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Total time: 30 minutes
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Serves 4
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7.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 cups - Fresh pomegranate, peeled
1 cup - Cucumber, peeled, diced into medium-sized cubes
½ cup - Rolled oats
½ cup - Low fat milk
1 tb - Chia seeds
2 tb - Fresh mint or basil leaves
1 pinch - Salt
1 pinch - Pepper
UTENSILS
Fruit knife, Chopping board, Container with a lid, Spoons, Porcelain bowls
INSTRUCTIONS
1. Place the rolled oats and chia seeds into the container.
2. Add the low-fat milk to the oats and chia seeds. Stir well.
3. Seal the container and place it in the refrigerator overnight.
4. The next morning, wash and dry pomegranates and cucumber with a few mint or basil leaves.
5. Cut open the pomegranate and remove the segments. Chop up the cucumber into bite-sized cubes. Place all the fruit into a bowl.
6. Season the fruit with the salt and pepper and mix well.
7. Remove the container of oats from the refrigerator and remove the lid. Stir well with a spoon until the mixture is well incorporated.
8. Spoon the oats into individual bowls.
9. Add the fruit mixture on top of the oats and garnish with the mint or basil leaves. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 200g
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Energy (kcal)
140.0
Carbs (g)
21.2
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Proteins (g)
5.1
Fats (g)
2.0
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Fibre (g)
7.8
