When I first started cooking my own brekky’s and picking healthier food options for myself, the first thing I learnt to cook was oats. Super simple, oats and water with fruit on top. As I progressed with my cooking and got into meal prepping I came across overnight oats. All over tumblr and Instagram, these were the busy, healthy girls dream breakfast. Remember what they say, breakfast is the most important meal of the day, making overnight oats perfect for the girl on the go. At the time overnight oats were taking off on social media, so were the hipster glass jars. Smoothies and juices in jars, salads in jars and even oats in jars. The two trends paired well.
I’ve experimented with lots of combinations and flavours, a fave being blueberries and maple syrup. My ultimate favourite and frequent go to is (surprise, surprise) carrot cake overnight oats in a jar. The way I see it, I’m getting in a serve of veg but still satisfying my sweet tooth all whilst eating brekky. This recipe combination is high in fibre and contains a good balance of carbs, proteins and fats. Exactly what we all need to start the day off right. Even better, I can prep a couple of these jars of oats on a Sunday evening, without having to do any cooking, and they’re ready to grab and go on the way to work in the mornings.
Ingredients:
- 1/2 cup oats
- 2 tsp chia or flaxseeds
- 1/2 tbsp sultanas (can omit if not a fan)
- 1 whole walnut, crushed into small pieces (can swap for other nuts, they add good crunch)
- 1 carrot, grated
- 2 tbsp yoghurt-Greek, natural, coconut ( I use natural goats milk because of my tummy)
- A couple of drops of vanilla essence in the yoghurt
- 1 tap honey
- 1/2 cup milk of choice (I use almond milk)
- 1 tsp cinnamon ( I love cinnamon and do go heavy handed with it so 1/2 tsp is just fine)
- Pinch of ginger, nutmeg, cloves
- Layer up all the ingredients in a jar
- Shake or stir to combine
- Leave it to sit in the fridge overnight or for upto 3 days
- Eat cold or heated up
Stephanie's Test Kitchen 