Carrot cake overnight oats

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

Serves: 1 / Ready in: 15 mins + overnight soaking / Difficulty: 2/5 / Storing: Store in sealed contain for up to 3 days

Ingredients

• 75g rolled oats

• 240ml almond milk

• 2 tbsp greek yoghurt

• 1 carrot

• 6 pecan nuts

• 1 tsp all-spice

• ground cinnamon

• Vanilla (protein powder, essence, paste, pods or powder)

• 1 tbsp honey

Method

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