Carrot Cake Oats

I’m not a breakfast person, mainly because I am not a morning person. The last thing I think about when I manage to drag myself out of bed is breakfast. However, I’m in the process of changing my habits and forcing myself to have breakfast. This recipe is perfect because it is prepared before going to bed and is left overnight to work its magic in the fridge. Minimum effort involved. Perfect for the morning.

I love carrot cake so these oats are inspired by the flavours of a carrot cake but lets be honest it’s not the same as having a proper piece of carrot cake. They do, however, taste like the cake batter. Who doesn’t love licking all the utensils that have come into contact with cake batter? Even if they are sharp and you risk cutting yourself!

Unfortunately, I don’t think cake for breakfast would be the kind of change I am aiming for, so let’s stick to these overnight oats instead! You can play around with the flavours: the possibilities are endless.

Ingredients

200 ml. milk (I used skimmed but you can use any, even non dairy alternatives like oat/soya/almond milk)

130g rolled oats

1 banana, mashed

1 carrot, grated

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. allspice

1 Tbsp. honey

Few walnuts, crushed

Pinch of salt

Method

1 Mix all ingredients together and leave in the fridge overnight.

Carrot Cake Oats

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