Gut-loving carrot cake overnight oats with toasted walnuts & greek yoghurt
Overnight oats are summer's version of porridge and a really easy way to up your fibre consumption from the get-go as most of us aren't eating enough. Carrots at breakfast might not be your usual choice, but trust me this works and your gut bugs will thank you for it! Simply make the night before and enjoy at home or on the go the next morning. If you love carrot cake, this one is definitely for you.
Servings: 2 Time: 5 minutes – overnight
Ingredients
| 1 cup rolled oats 1 tbsp chia seeds 1 carrot, finely grated 1 inch fresh ginger, grated 1 tsp ground cinnamon 1 tbsp raisin or chopped dates 1 1/2 cups unsweetened almond milk 1-2 tsp raw honey or agave syrup |
Topping Ideas: greek yoghurt nut butter toasted walnuts or pecans cinnamon pumpkin/sunflower seeds freshly ground flaxseed |
Method
1. Combine the dry ingredients together in a bowl.
2. Add the almond milk and sweetener and combine everything well.
3. Divide the mixture between two kilner jars and store in the fridge for at least 2 hours or overnight.
4. Enjoy the next morning with your favourite toppings.
