I think we can all agree carrot cake is having a real moment right now.
It’s all over social media, in the latest recipe mags, and I’m sure I’ve caught it making eyes at me from behind the glass at my morning coffee shop on more than one occasion.
If you’re anything like me and your sweet tooth can be easily roused, all this carrot cake chat probably has got you thinking of your next quick fix…
Ta daaa! Carrot cake overnight oats.
…Ok, so it’s not quite carrot cake, but it’s got the vibe and is a 10/10 way to wake up.
Another bonus is a little sneaky fruit and veg in the AM without the refined sugar found in most conventional carrot cakes recipes.
It takes practically no time to prepare and is ready to grab and go as you run out the door. As far as I’m concerned, there really are no downsides.
INGREDIENTS
1 cup rolled oats
1 carrot
1 apple
2 tablespoons honey or pure maple syrup
2 tablespoons raisins
1 teaspoon mixed spice
1 tablespoon LSA mix
1 tablespoon hemp seeds
1 tablespoon chia seeds
1 cup preferred milk (I used unsweetened almond)
3 tablespoons of Greek yogurt
Handful of chopped nuts (I used walnuts)
METHOD
Quarter and de-core apple. Grate it and the carrot, skin and all, using the large grate.
In a mixing bowl, combine all ingredients except the yogurt and a few nuts.
Spoon the mix evenly into three clean jars, top each with a tablespoon of yogurt and a walnut.
Refrigerate overnight and eat within three days.
*Serves three.
This was a real treat at our mother’s day picnic brunch. Yummy!
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