Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger

Name: Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower seeds (20 grams); 2 tablespoons pumpkin seeds (20 grams); 1 teaspoon poppy seeds (5 grams); 1 tablespoon toasted or black sesame seeds (12 grams); 1 teaspoon chia seeds (5 grams); 1 cup water (240 g); 180 grams palm sugar (about 1 cup); 90 grams fresh ginger, peeled and sliced; 1 tablespoon toasted pinhead oatmeal (see note); ⅔ cup plain low-fat or whole-milk yogurt; Fruit in season, such as berries, sliced peaches, pears, banana

Servings: persons

2 tablespoons sunflower seeds (20 grams)
2 tablespoons pumpkin seeds (20 grams)
1 teaspoon poppy seeds (5 grams)
1 tablespoon toasted or black sesame seeds (12 grams)
1 teaspoon chia seeds (5 grams)
1 cup water (240 g)
180 grams palm sugar (about 1 cup)
90 grams fresh ginger, peeled and sliced
1 tablespoon toasted pinhead oatmeal (see note)
⅔ cup plain low-fat or whole-milk yogurt
Fruit in season, such as berries, sliced peaches, pears, banana

1
To make seed mix, combine seeds in a bowl.
2
Soaking is optional but I prefer the texture of the seeds when theyve been soaked, and soaking makes their nutrients more readily available.
3
Cover with water and refrigerate for 7 hours or overnight.
4
Drain.
5
(The mixture will be gelatinous because of the chia seeds.)
6
Line a small baking sheet with parchment and spread the mixture in an even layer on the sheet.
7
Place in an oven set at the lowest setting; if your oven has a pilot light you neednt turn it on at all.
8
Leave for 6 hours or overnight, until the mixture is completely dry.
9
Break it up (some seeds will stick together because of the chia) and keep in a jar in the refrigerator or freezer.
10
To make the syrup, combine ingredients in a small saucepan and bring to a boil.
11
Reduce heat and simmer for 20 minutes, until slightly thickened and infused with the ginger flavor.
12
Strain and reserve ginger (you can use it in granola or other desserts).
13
Combine yogurt and 1 tablespoon of the toasted oatmeal.
14
Cover and refrigerate overnight.
15
In the morning, stir in 1 to 2 teaspoons ginger syrup, 1 tablespoon of the seed mix, and the fruit of your choice.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sunflower seeds (20 grams), 2 tablespoons pumpkin seeds (20 grams), 1 teaspoon poppy seeds (5 grams), 1 tablespoon toasted or black sesame seeds (12 grams), and more.

Yes, Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogurt With Mixed Seeds, Toasted Oatmeal and Ginger Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions