Adzuki Bean Muesli

2016 Kids Recipe Challenge Winning Recipe: Honourable Mention [Breakfast]

Theron in Mississauga, likes how you can customize this overnight oatmeal using your favourite fruit, nuts and seeds.

Adzuki beans are sweet and easy to digest. They also don’t take long to cook. Use red kidney beans in the paste if you can’t find adzuki beans. Chestnut, lotus or mung bean paste works well here too.

Preparation Time: 20 minutes

Cooking Time: N/A

Portions Muesli: 2 servings

Portions Adzuki bean paste: 16 servings

Tips

Use leftover adzuki paste on your breakfast oatmeal or as a spread on toast. It would also make a good substitute for some fat and sugar in muffins and other baked goods.
Put leftover bean paste away within 2 hours or sooner if it is in a warm location. Keep leftovers stored in the fridge.

Ingredients
Muesli:
Large flake oats	3/4 cup (175 mL)
Almonds	10
Sunflower seeds	2 Tbsp (30 mL)
Ground flax	1 tsp (5 mL)
Ground cinnamon	1/4 tsp (1 mL)
Milk	1 cup (250 mL)
Adzuki Bean Paste:
Medjool dates, pitted	1 cup (250 mL), about 13
Adzuki beans, cooked	2 1/2 cups (625 mL)
Coconut oil, melted and cooled	1/4 cup (60 mL)
Fresh fruit or berries	1 cup (250 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation. 
For the Muesli: In a bowl, stir together oats, almonds, sunflower seeds, flax and cinnamon with milk. Cover and refrigerate overnight.
For the Adzuki bean paste: Place dates in a bowl, cover with boiling water and let stand for 15 minutes. Drain water from dates reserving about 1/2 cup (125ml) of the water.
Place dates, beans and oil in food processor or blender and puree until smooth, adding some of the reserved water to make a smooth paste, then cover and refrigerate.
Gently rinse fresh fruit or berries under cool running water, then chop. To serve, divide oat mixture between 2 bowls, then sprinkle with fruit. Add a heaping tablespoon of bean paste on top.