Oat Yogurt Bowl

Ingredients

• 200 g butternut squash flesh
• 1 small organic orange (125 g)
• 40 g walnut kernels
• 4 tbsp chunky oatmeal (60 g)
• 1 tsp cinnamon
• 0.5 tsp ground cardamom
• 1 tbsp Coconut oil
• 2 tbsp honey
• 2 pears
• 600 g oat yogurt or alternative soy yogurt

Instructions

1. 1.

   Peel the squash, dice into small cubes and place in a small baking dish. Rinse the orange hot, dry rub it, grate the peel and squeeze out the juice. Mix the squash cubes with orange juice and bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 30 minutes.

2. 2.

   Meanwhile chop walnuts, mix with oatmeal, cinnamon and cardamom. Heat coconut oil and 1 tbsp honey in a small pan. Add the oat‑walnut mixture and sauté over medium heat for 3–5 minutes, stirring occasionally. Remove and let cool.

3. 3.

   Peel, wash, halve pears, remove cores and cut fruit into wedges. Divide oat yogurt among four bowls. Top with roasted squash cubes and pear wedges. Sprinkle with granola and orange zest and drizzle remaining honey before serving.