Carrot cake overnight oats
A great alternative to traditional porridge. A perfect ready made breakfast, that will keep you feeling full all morning.
Ingredients
- 35g gluten free porridge oats
- 4-6 nuts (I like pecan and walnut)
- 1heaped teaspoon flaked almonds or coconut flakes
- 1heaped teaspoon of cranberries or raisins (optional)
- ½ tea spoon of chia seeds
- ½ tea spoon of ground cinnamon
- A good grating of nutmeg
- 1 tea spoon of almond butter
- Half a pear around 50g
- A small carrot around 50g
- 50g coconut yogurt or yogurt of choice
- 80-100ml coconut milk or milk of choice
Method
- Place all the dry ingredients in a mason jar or bowl.
- Grate the apple and pear, add to the jar along with the yogurt and almond butter, mix well.
- Now add the milk stirring until it is all combined making sure all the oats are covered in milk, add a little more if it's too thick.
- Leave in fridge over night or at least 1-2 hours.
- op with a dollop of yogurt and a handful of blueberries and a few extra nuts.
Mix it up...
Apple pie – replace the carrot, pear and cranberries with grated apple and raisins, add a heaped teaspoon of ground almonds instead of nuts. Then top with chopped pecans and a little maple syrup if required.
Nutty chocolate banana - Leave out the carrot and pear and just make the base mixture top with sliced banana, hazelnuts and chocolate chips.