Carrot Cake Overnight Oats

Oats are a great staple for breakfast - ignore the hype online that they’re ‘bad’ for you. Context is key here - always go for organic oats, the least processed (whole-grain - jumbo or rolled) and combine with fibre, healthy fats, protein, plus some fruit or veg. It’s what I’ve done in this recipe - fun, satiating and keeps energy levels sustained without all the nasties of many supermarket instant porridge / breakfast cereal brands.

What you need (per portion):

• 4 tbsp of organic rolled oats

• 1 tbsp of flaxseeds

• 1 tbsp of raisins

• Pinch of sea salt

• Sprinkle of nutmeg

• 1/2 tsp of cinnamon

• 1 medium carrot, grated

• 200ml of milk

• Optional - 1 tbsp Greek yogurt, drizzle of honey and chopped walnuts to serve.

How to make it:

Put the oats, flaxseeds, raisins, sea salt, nutmeg and cinnamon in a jar, Pour in just enough boiling water to over the oats and mix (this helps to plump up the raisins :) ). Leave to cool. Once cooled, add the grated carrot and fill the remainder of the jar with milk. Add the lid and leave overnight.

You can serve with a spoon of greek yogurt, drizzle of honey and walnuts - for some added health fats and protein.