For breakfast, now that it's fall in New England, I make overnight
oats using approx. 1 tablespoon (heaping tablespoon) of canned pumpkin.
2 very ripe bananas 2 organic eggs 8 large soft date (
approx. 100 g) 2 Tbsp nut butter 1 cup rolled
oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I
used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I
used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt