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!
Serves: 1 | Prep time: 15 minutes
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
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