These Carrot Cake Overnight Oats are not just delicious; they’re a celebration of simplicity and the joy of homemade goodness. Each spoonful is a reminder that mornings can be special, even on the busiest of days. The oats are creamy and perfectly spiced, the carrots add a wonderful texture, and those little bursts of pecan? Pure magic.
Packed full of nutrients, this recipe is high protein and fibre, ready to help you power through your day and keep you feeling full until lunchtime.
So, as you prep your oats tonight, dream a little dream of the delicious breakfast waiting for you. Here’s to mornings that start with a smile and a bowl of something wonderful.
Recipe:
75g The Great British Porridge Co High Protein, Low Sugar Oats
20g Pecans
100ml Almond Milk
1 tablespoon of Yoghurt
1 Carrot, grated
1 Teaspoon of Cinnamon
1/2 Teaspoon of Nutmeg
1/4 Teaspoon of Ginger
Method:
1. Pour your oats into your overnight oats container. Set aside 1 carrot, peel, and grate into a separate bowl.
2. Measure your spices, add to your oats and mix. Measure out your pecans and keep 3 full ones to the side for decoration. Chop the remainder into smaller pieces. Add roughly 75% to the mix and give it a good stir. Set the other 25% of cut up pecans to the side.
3. Pour in your milk and mix for 15 seconds. Now add a tablespoon of yoghurt, and half your grated carrot and mix for a further 15 seconds. Add the final half of your carrot and mix for a final 15 seconds.
4. Add on a generous tablespoon of peanut butter, and smooth as a layer across the top. Add the 3 full pecans decoratively, then sprinkle the remaining pecans.
5. Set in the fridge for a minimum of 2 hours (best if left overnight).
6. Serve, enjoy!
