Carrot Cake Overnight Oats
There are so many versions of overnight oats and they are endlessly versatile. This recipe has all of the key flavours of a carrot cake in one jar and is perfect for a breakfast on the go!
Equipment
- Mason jar
- Mixing bowl
Ingredients
- 90 g Rolled oats
- 50 g Finely grated carrot
- 30 g Chopped walnuts
- 1 tbsp Chia seeds
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- 4 tbsp Raisins
- 1 tsp Vanilla extract
- 3 tbsp Maple syrup
- 240 ml Almond milk
Toppings
- 50 g Coconut cream
- 2 tsp Icing sugar
- 2 tsp Chopped walnuts
- ¼ tsp Grated nutmeg
Instructions
- In a bowl, mix together the rolled oats, finely grated carrot, chopped walnuts, chia seeds, raisins, ground cinnamon and ground nutmeg.
- In a separate bowl, whisk together the vanilla extract, maple syrup and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until all is evenly coated.
- Place in jars and put in the fridge overnight.
- Before serving, whip the coconut cream and icing sugar together until it forms stiff peaks. Spoon on top and scatter over the chopped walnuts and grate over the nutmeg.