Carrot cake overnight oats

Overnight oats are great for meal-prepping, meal prep your weekly breakfasts with this recipe.

Recipe details

• Serves: 1

• Prep Time: 10 mins

• Cooking Time: 5 mins

• Total Time: 15 mins + overnight soaking

• Difficulty: Easy

Ingredients

• 75g Rolled oats

• 240ml Almond milk

• 2 tbsp Greek yoghurt

• 1 Medium carrot, finely grated

• 1 tsp All-spice

• 1 pinch Ground cinnamon

• 1 scoop/tsp Vanilla (protein powder, essence, paste, or pods)

• - - Topping - -

• 6 Pecan nuts, roughly chopped

• 1 tbsp Greek yoghurt (extra, for dolloping)

• - - Salad Dressing / Sweetener - -

• 1 tbsp Honey

• 1 pinch Extra cinnamonMethod

Place oats in a bowl or Tupperware and add the milk, vanilla, yoghurt, honey, all-spice and a few dashes of cinnamon. Next, chop up the pecan nuts and add them to the oats. Then grate or shred the carrot using a blender and mix in with the oats. Cover the oats and place them in the fridge overnight.

To make this a little more special, after chopping the pecan nuts, toast them in a pan with some brown sugar or maple syrup then add them on top of the oats, for a sweet crunchy bite.

Enjoy!

Nutritional information, per serving

kcal: 525
Fat: 14.7g
Saturates: 3g
Carbs: 79.7g
Sugars: 23.3g
Fibre: 11.6g
Protein: 18.1g