‘Carrot Cake’ overnight oats

I remembered seeing the name of this recipé somewhere ages ago, and here is my interpretation. It makes a nice breakfast especially if you serve it with fresh fruit. This makes enough for 2 hearty eaters or 3 sparrows.


6 dessertspoons of porridge oats
Level teaspoon of mixed spice or cinnamon
2 tablespoons each of sultanas and chopped walnuts
1 medium or ½ large carrot, finely grated
Grated rind of ½ orange
About ⅓ of a 500g pot of Greek yoghurt or vegan substitute
Milk or water

To serve: runny honey or maple syrup, more grated orange peel, yoghurt


Combine dry ingredients in a bowl and stir in carrot and orange peel. Add the yoghurt and enough liquid to make a soft consistency. Leave in a cool place or the fridge overnight.

To serve, let down with more milk or water if required (it gets quite stiff), and put into serving dishes. Top with a dollop of yogurt, a sprinkle of peel and drizzle with honey or syrup to taste.

(You can sweeten the oat mixture, but I prefer the contrast of creamy spiciness with the sweet honey topping. This is nicest with full-fat yoghurt, but you can make a less calorific version with the zero fat kind.)