Want to eat cake for breakfast? Well you’re certainly in the right place, let me introduce you to these carrot cake overnight oats…
October is here, and we’re now in the month of spiced everything – think cinnamon, ginger, nutmeg, allspice. Oh the smells are just wonderful. So today I’m sharing one of my favourite autumnal breakfasts with you, carrot cake oats. If you’re looking for a warm version, I’ve got your covered over here but as the weather is still fairly warm in the UK at the moment this particular recipe is an overnight version.
I don’t know about you but I love carrots, maybe it runs in the family (my parents have grown 3 huge tubs this year) or maybe it’s because they were one of the only vegetables I ate growing up (I know, fussy child alert) or maybe it’s a bit of both. But even if you don’t loooooove carrots like I do, when cakes involved you may just change your mind.
I shared this photo on Instagram the other day, and a few people had commented saying they’d never thought of having carrot cake oats before and was interested in knowing how to make them. Therefore I’m dedicating this recipe to all of the people out there that have never had carrot cake oats before; simply because you’re missing out and these oats should be on the menu this autumn. I mean come on; it’s got cake in the title… that almost definitely means they’re good!
There are many variations of carrot cake out there, but this one is loaded with grated carrot, sultanas, coconut and spices. And a touch of maple syrup ‘cos I like mine sweet but regardless of that this breakfast is healthy, delicious and a great way to sneak an extra portion of veg into your day.
These Carrot Cake Overnight Oats are:
1 of your 5 a day
& just like eating dessert for breakfast
Carrot Cake Overnight Oats
- ¾ cup Oatmeal
- ¾ cup. Dairy-free milk
- Juice and zest of ½ an orange
- 1 medium carrot grated
- 2 tbsp. Sultanas
- 1 tbsp. Desiccated coconut
- 1 tbsp. chia seeds
- 1 tbsp. flaxseed
- 1 tbsp. Maple syrup
- 1 tsp. Cinnamon
- ½ tsp. Ginger<br><br>
- To top<br><br>
- Coconut yoghurt
- Pumpkin seeds
- Additional carrot grated (optional)
Simply place all of the ingredients into a bowl, stir well and place in the fridge overnight to soak.
In the morning remove from the fridge and top with the coconut yoghurt, walnuts, seeds and carrot.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.