Breakfast,Old Recipe Breakfast

Carrot Cake Overnight Oats

 

Cake for breakfast?

That’s something good dreams are made of… I’m ridiculous that way…

I conveniently found a diet book that said something like: if you must eat that slice of cake or fried mozzarella stick, eat it in the morning. It was followed by another line: limit this to once a month. I chose to ignore that part.

I spent six months eating brownies, sponge cake, cupcakes… you name it – every morning. In my defence, I worked out daily and lost weight. [Kindly arrive to your own conclusions!].

This recipe has an added element of maple syrup with the brown sugar – the title does say cake remember? Carrots aren’t always that sweet, so the added maple syrup just gives it a slight lift and adds to the texture.

I had some extra chopped hazelnuts, which I added today. I would recommend adding more nuts to really get a rich, carrot cake taste.

You could even add in some cranberries, raisins or even better, chocolate chips!

 

Attachment-1 (1)_opt Attachment-1 copy_optcarrot
 

 

Serves: 1 | Prep time: 15 minutes

 

Ingredients:

6 tablespoons of Quaker unrefined oats

¼ cup grated carrots

1 teaspoon cinnamon powder

1 tbsp of brown sugar OR honey

1 tbsp maple syrup

1 tbsp of chopped pistachios

1 tsp chia seeds

Pinch of nutmeg

½ cup milk

 

Method:

Add all the ingredients together and mix.

Let it soak overnight in the fridge.

In the morning:

Mix ingredients together with a spoon before eating

 

The Recipe
Serves

Ingredients

Instructions