Monday, 31 August 2015

椰香蜜桃隔夜燕麦 Peach and Coconut Overnight Oats

月初逛超市时看到了好多蜜桃,尤其是日本蜜桃,又大又香,不过价格却好昂贵,所以我就把目标移去没这么贵的韩国蜜桃。韩国蜜桃果皮是浅黄色,然后又带点粉红色,颜色非常讨喜。这韩国蜜桃没让我失望,虽然不及日本蜜桃这么好吃,可是我买到的这两粒蜜桃也是蛮香蛮多汁。我选的那两粒刚好是熟透了的蜜桃,所以轻轻地拔,皮就开了。可是切的时候有点高难度,因为太多汁的,而且太大力的话又会把果肉弄烂。


闻到蜜桃的香味时总会令人感觉到很开心很甜蜜,我把这些蜜桃加入在隔夜燕麦里,做成营养早餐,吃了后就可以带着开心的心情迎接美好的一天!































椰香蜜桃隔夜燕麦

材料:
椰浆 1/2杯
自制杏仁奶  1/2杯
燕麦 1/2杯
奇异籽 1茶匙
黄糖 1汤匙,或更多
蜜桃 1粒(去皮去核切丁)
胡桃 1/4杯(烤香切碎)

做法:
1. 在一个清洁的玻璃罐子里混合椰浆、杏仁奶、燕麦、奇异籽和黄糖,盖好,收入冰箱冷藏至隔夜。
2. 隔天早上加入蜜桃和胡桃,搅拌均匀即可享用!


份量:1人




Peach and Coconut Overnight Oats

Ingredients:
1/2 cup coconut milk
1/2 homemade almond milk
1/2 cup rolled oat
1 tsp chia seeds
1 tbsp brown sugar, or more to taste
1 peach, peeled, pitted and diced
1/4 cup pecan, toasted and chopped

Methods:
1. In a clean jar, mix the coconut milk, almond milk, rolled oat, chia seeds and brown sugar. Cover the jar and chill it in the refrigerator overnight.

2. In the morning, top the oatmeal with peach and pecan, mix well and enjoy!


Serving: 1








This post is linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.






3 comments:

  1. 很吸引人的隔夜燕麦, 给我来一碗, 好吗? 嘻嘻。。

    ReplyDelete
  2. Hi Violet,

    You are so good for making breakfast so pretty! I will be happy if I eat this :D

    Zoe

    ReplyDelete

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