Carrot Cake Overnight Oats *recipe*

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 (i.e. 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, a 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 hot water to cover the oats etc. and mix together. Leave to cool. Once cooled, add the grated carrot and fill the remainder of the jar with milk. Add the lid and leave in the fridge overnight.

You can serve with a spoon of Greek yogurt, walnuts and a drizzle of honey - for some extra healthy fats and protein.