Owsianka Dyniowa z Prażonymi Migdałami

Name: Owsianka dyniowa z prażonymi migdałami
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 100 g płatków owsianych górskich; 300 ml mleka; 150 g puree z dyni; 1 łyżka syropu klonowego lub miodu; ½ łyżeczki cynamonu; ¼ łyżeczki imbiru mielonego; szczypta gałki muszkatołowej; szczypta soli; 30 g migdałów w płatkach lub siekanych; opcjonalnie: jogurt, owoce, pestki dyni

Frequently Asked Questions

Rozwiń wszystko:

Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.