YOUR SOLIN GENERATED RECIPE
Creamy Chickpea Protein Oats with Toasted Pumpkin Seeds
Hearty rolled oats simmered with blended chickpeas and vanilla pea protein, finished with a handful of crunchy toasted pumpkin seeds.
INGREDIENTS
0.5 cup Rolled Oats
0.33 cup Canned Chickpeas (rinsed)
0.75 scoop Pea Protein Isolate
1 tbsp Pumpkin Seeds
0.5 cup Unsweetened Almond Milk
0.5 tbsp Almond Butter
PREPARATION
Rinse and drain the chickpeas, then mash them thoroughly with a fork or pulse in a small blender with a splash of the almond milk until a smooth paste forms.
In a small saucepan, combine the rolled oats, mashed chickpea paste, and the remaining almond milk.
Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the oats have absorbed the liquid and the mixture is thick and creamy.
Remove the saucepan from the heat and immediately whisk in the pea protein isolate until fully incorporated and no lumps remain.
In a separate small dry skillet, toast the pumpkin seeds over medium heat for 2 to 3 minutes until they become fragrant and slightly golden.
Transfer the protein oats to a bowl, top with the toasted pumpkin seeds, and finish with a drizzle of almond butter.