Fuel Friday

"Carrot cake porridge whip"

Start your day with this amazing breakfast option by Sarah Wilson 🥕🍶🍌 🙌

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 📕
🔺50g rolled oats
🔺1 tablespoon chia seeds
🔺350mlcoconut milk, including the cream on top (or any other kind of milk)
🔺1 teaspoon vanilla extract or ¼ teaspoon vanilla powder
🔺1 large carrot, finely grated (or just chopped roughly if using a high-speed blender)
🔺1 teaspoon ground cinnamon
🔺¼ teaspoon ground ginger
🔺pinch each of ground nutmeg and sea salt
🔺½ frozen banana or ½ avocado mixed with ½ tablespoon rice malt syrup (I used banana)
🔺2 tablespoons crushed walnuts
🔺2 tablespoons coconut flakes
🔺yoghurt or whipped coconut
🔺sugar-free granola, additional walnuts and coconut flakes, to serve

🔺Blend 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.
🔺THE 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 👌🏻