Festive gingerbread and carrot cake with overnight oats

 

Published Dec 22, 2020

Another power breakfast that hits the spot in terms of nutritional content. Oats are heart-healthy, and even though this breakfast is a little on the sweet side, it is a complete powerhouse of nutrients that will energise you for the whole day.

Serves: 1 jar

Preparation Time: 10 minutes

Cook Time: N/A

Rest Time: N/A

Dietary: Vegan

 

Ingredients:

50g rolled oats

1 ginger biscuit (bashed into a fine crumble)

1tbsp flax seeds

20g sultanas

½tsp ground cinnamon

¼tsp mixed spice

Zest and juice of half an orange

1tbsp, maple syrup

50g carrot, finely grated

250ml unsweetened coconut milk

 

Method:

1. Tip the oats, flax seeds, sultanas and spices into a mixing bowl and pour over the orange juice and zest, maple syrup, grated carrot and coconut milk.
2. Mix all of these ingredients well before adding in ¾ of your crumbled ginger biscuit and mixing that through too.
3. Add to a mason or jam jar and store in your fridge overnight.
4. Serve the next day, topping with the remaining ginger biscuit as well as a sprinkle of ground cinnamon. The perfect start to the day during the festivities!

 

Nutritional Values:

Per jar: Calories 455Kcal

 

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Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.