Fuel Friday

"Carrot cake porridge whip"

Start your day with this amazing breakfast option by Sarah Wilson πŸ₯•πŸΆπŸŒ πŸ™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 – I quit sugar cookbook πŸ“•
 
MAKES 2 πŸ‘―
 
πŸ”Ί50g rolled oats
πŸ”Ί1 tablespoon chia seeds
πŸ”Ί350mlcoconut milk, including the cream on top (or any other kind of milk)
πŸ”Ί1 teaspoon vanilla extract or ΒΌ teaspoon vanilla powder
πŸ”Ί1 large carrot, finely grated (or just chopped roughly if using a high-speed blender)
πŸ”Ί1 teaspoon ground cinnamon
πŸ”ΊΒΌ teaspoon ground ginger
πŸ”Ίpinch each of ground nutmeg and sea salt
πŸ”ΊΒ½ frozen banana or Β½ avocado mixed with Β½ tablespoon rice malt syrup (I used banana)
πŸ”Ί2 tablespoons crushed walnuts
πŸ”Ί2 tablespoons coconut flakes
πŸ”Ίyoghurt or whipped coconut
πŸ”Ίsugar-free granola, additional walnuts and coconut flakes, to serve

πŸ”ΊBlend 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.
πŸ”ΊTHE 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 πŸ‘ŒπŸ»
 
Dani
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