Healthy no cook overnight pulp is a delicious choice for your breakfast, easy to prepare, perfect for busy mornings and most importantly repurposes the leftover pulp from your homemade plant based milks.
Do you usually make your own dairy free milks? I love making my own. It is not only a lot cheaper than buying them at a store but also I get to choose the ingredients. So typically I prepare up to two milks a week. You can imagine with how much pulp I am left with. If you make your own milks at home, you will know what I am talking about. If you don’t, please start making your own milks. It is a lot easier than it might seem and worth the effort. There is nothing better than a deliciously fresh glass of plant-based milk made with your own two hands.
Since I use milks in my everyday breakfast and in all my cooking I have a lot of pulp to deal with every week. I am certainly not one to be wasting food or throwing away leftovers that could be used in a creative way. The possibilities are endless. For one I love to have leftover pulp for breakfast. I came up with Lemon Raspberry Overnight Pulp the other day and it blew my mind how delicious it was. If you have ever made overnight oats before, it is the same concept. Typically you mix oats with some sort of liquid (usually homemade milks), yogurt (dairy-free), fruits, nuts, seeds and a sweetener. With this pulp recipe you follow the same concept. I used my leftover almond pulp, lemon juice, lemon zest, raspberries, coconut yogurt, almond milk, almonds, some quick cooking oats and vanilla extract to create this delight. Personally I don’t like to sweeten my breakfast but if you like your pulp on the sweeter side, you can always add a tablespoon of maple/date syrup or so. I usually prepare it on one night and enjoy it for the next three days in the mornings. It is great for when you need a fast breakfast or even for To-GO.
Ingredients:
2 cups leftover almond pulp (or oats, hazelnuts etc.)
1/2 cup quick cooking oats
3 tbsp coconut yogurt (sugar-free)
1/2 cup homemade almond milk (oat milk, hazelnut milk etc.)
1/2 tsp vanilla extract
1/3 cup raspberries
1/2 lemon juice
lemon zest (1/4 lemon)
1/4 cup shredded almonds
Optional: 1 tbsp maple syrup
Optional: 2 tbsp roasted buckwheat groats
Raspberry Topping:
1 cup of raspberries
1/2 lemon juice
2 tbsp water
Optional: 1 tbsp maple syrup
Method:
To prepare the raspberry sauce, heat raspberries in a small pot over medium-high heat. Add water, lemon and optionally maple syrup. Simmer for about 5 minutes until raspberries are soft and saucy. Transfer into an airtight jar and serve with overnight pulp or any other type of breakfast bowl. Store raspberry sauce in the refrigerator for up to one week.
To prepare the overnight pulp mix all ingredients together and store in the refrigerator overnight. Serve in the morning with a delicious raspberry sauce and toppings of your choosing.