Carrot Cake Overnight Oats
Carrot Cake Overnight Oats deliver all the rich, spiced comfort of a classic carrot cake in a convenient, make-ahead breakfast. Tender grated carrots, warm cinnamon, crunchy walnuts, and plump raisins blend into a creamy oat base for an effortlessly nutritious morning meal.
Organic Chia Seeds 1kg (Sussex Wholefoods)
2 tbsp chia seeds
Raisins 1kg (Sussex Wholefoods)
30g raisins
Organic Walnut Halves 1kg (Sussex Wholefoods)
25g walnuts, roughly chopped
Organic Ceylon Cinnamon Powder 250g (Sussex Wholefoods)
½ tsp ground cinnamon
Organic Ginger Powder 100g (Sussex Wholefoods)
¼ tsp ground ginger
Organic Ground Nutmeg 100g (Sussex Wholefoods)
1 pinch ground nutmeg
Clear English Honey 340g (Littleover Apiary)
1–2 tsp maple syrup or honey (optional)
Traditional Vanilla Extract 50ml (Natural Vanilla)
1 tsp vanilla extract
Other Ingredients
- 1 medium carrot, finely grated (~80g)
- 200g Greek yoghurt (150g for base, 50g for topping)
- ½ orange, finely grated zest
Method
- Mix the oats, chia seeds, grated carrot, raisins, half the walnuts, cinnamon, ginger and nutmeg in a container.
- Stir in 150g Greek yoghurt, milk, vanilla, sweetener (if using) and orange zest until thoroughly combined.
- Cover and refrigerate for at least 6 hours (or overnight).
- Stir well in the morning (loosen with a splash of milk if needed). Divide into two jars and top with remaining Greek yoghurt, saved walnuts and extra cinnamon.
