Hear me out on this one.
I cannot take credit for this genius recipe. I adapted it from my friend Maddie Miles and have literally had it the past three days. That never happens. It is the perfect amount sweet and the smooth and thick consistency is easy to digest.
Prep this the night before and you will not regret it! You can top it just how you would any oatmeal, smoothie or yogurt bowl. Mhmmm.
Ingredients
1/2 cup nut milk (I used cashew)
1/3 cup plain coconut yogurt
2 Tbsp sea moss gel
2 Tbsp ground flax and pumpkin
1/4 cup ground chia seeds
1 spoonful honey
1 tsp maca
1 cup steamed kabocha squash
1 scoop protein powder
Toppings: banana, blueberries, acai nut butter , raspberry jam and cherry grain-free granola
Recipe
Prepare squash ahead of time. I love to make it in the instant pot.
In a food processor, add nut milk, coconut yogurt, sea moss gel and kabocha squash. Mix well. Note: I found that it gets really stuck in a blender.
Add in ground seeds, honey, maca and protein powder. Mix again.
The consistency should be thick.
Transfer to a container and store in fridge overnight for optimal fluffiness. You can also enjoy right away and it is great too!
Makes 1-2 servings.