CARROT CAKE OVERNIGHT OATS
Breakfast is our team’s favourite meal of the day. Skipping the morning meal can throw off your body’s rhythm of fasting and eating. When you wake up, the blood sugar your body needs to make your muscles and brain work their best is usually low. Breakfast helps replenish it.
Research has linked eating breakfast to good health, including better memory and concentration, lower levels of “bad” LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight.
Many of you have told us that the main barrier to having breakfast in the morning is finding the time - that’s why Evelyn has created you a delicious breakfast recipe that is prepared the night before, requires no cooking or obscure ingredients, and will keep your energy levels sustained until lunch!
Evelyn’s Carrot Cake Overnight Oats is like having dessert for breakfast, combining all your favourite flavours of carrot cake into a healthy breakfast jar!
PLUS check-out Evelyn’s STEP-BY-STEP cookalong and prepare your breakfast in real time with guidance from Evelyn live from her kitchen.
Serves: 1
Time to create: 10 minutes
Ingredients:
45g oats
25g finely grated carrots
110ml almond milk
1 tbsp of raisins/sultanas (if you don’t like raisins sub in with 1 tbsp of chia seeds)
1 tbsp of desiccated coconut
1 tsp of maple syrup
1/2 tsp of ground cinnamon
Pinch of ground mixed spice
Option to add a dash of vanilla essence
Optional toppings: small handful of pecans, coconut yogurt and a sprinkle of cinnamon.
Method:
Place the oats, carrots, raisins, coconut and spices into a bowl and mix until well combined.
Stir in the almond milk, maple syrup and vanilla essence (if you are using it).
Pop in an airtight container and place in the fridge overnight.
Top with coconut yogurt, crushed pecans and a sprinkle of cinnamon.
Sit back and enjoy your breakfast!
