Fuel Friday

"Carrot cake porridge whip"

Start your day with this amazing breakfast option by Sarah Wilson ๐Ÿฅ•๐Ÿถ๐ŸŒ ๐Ÿ™Œ

I prepped it the night before, put it in the fridge then topped it with a scoop of yoghurt, coconut flakes and walnuts in the morning. To easy! 
Carrot cake porridge whip โ€“ I quit sugar cookbook ๐Ÿ“•
MAKES 2 ๐Ÿ‘ฏ
๐Ÿ”บ50g rolled oats
๐Ÿ”บ1 tablespoon chia seeds
๐Ÿ”บ350mlcoconut milk, including the cream on top (or any other kind of milk)
๐Ÿ”บ1 teaspoon vanilla extract or ยผ teaspoon vanilla powder
๐Ÿ”บ1 large carrot, finely grated (or just chopped roughly if using a high-speed blender)
๐Ÿ”บ1 teaspoon ground cinnamon
๐Ÿ”บยผ teaspoon ground ginger
๐Ÿ”บpinch each of ground nutmeg and sea salt
๐Ÿ”บยฝ frozen banana or ยฝ avocado mixed with ยฝ tablespoon rice malt syrup (I used banana)
๐Ÿ”บ2 tablespoons crushed walnuts
๐Ÿ”บ2 tablespoons coconut flakes
๐Ÿ”บyoghurt or whipped coconut
๐Ÿ”บsugar-free granola, additional walnuts and coconut flakes, to serve

๐Ÿ”บBlend the oats, chia seeds, milk, vanilla, carrot, spices, salt, banana or avocado mix and the walnuts and coconut flakes until smooth. Pour into 2 jars and leave to soak overnight in the fridge, lids on. In the morning, top with yoghurt or whipped coconut cream, granola and additional walnuts and coconut flakes.
๐Ÿ”บTHE BEAUTY OF OVERNIGHT OATS Soaking your oats allows enzymes, lactobacilli and other helpful organisms to break down and neutralise the phytic acid they contain.
Enjoy ๐Ÿ‘Œ๐Ÿป