Fuel Friday
/"Carrot cake porridge whip"
Start your day with this amazing breakfast option by Sarah Wilson ๐ฅ๐ถ๐ ๐
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 ๐
MAKES 2 ๐ฏ
๐บ50g rolled oats
๐บ1 tablespoon chia seeds
๐บ350mlcoconut milk, including the cream on top (or any other kind of milk)
๐บ1 teaspoon vanilla extract or ยผ teaspoon vanilla powder
๐บ1 large carrot, finely grated (or just chopped roughly if using a high-speed blender)
๐บ1 teaspoon ground cinnamon
๐บยผ teaspoon ground ginger
๐บpinch each of ground nutmeg and sea salt
๐บยฝ frozen banana or ยฝ avocado mixed with ยฝ tablespoon rice malt syrup (I used banana)
๐บ2 tablespoons crushed walnuts
๐บ2 tablespoons coconut flakes
๐บyoghurt or whipped coconut
๐บsugar-free granola, additional walnuts and coconut flakes, to serve
๐บBlend 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.
๐บTHE 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 ๐๐ป
Dani
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