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Carrot Cake Overnight Oats

I’ve recently really got into breakfast.

Previously, it was just a means to an end. I understand that it’s “The Most Important Meal of the Day” but I never really took a shine to it. That is, unless it’s salmon, eggs and avocado because that is just fantastic.

For some reason, I tended to have porridge with water. I know that sounds weird, but hear me out. When you use hot water, the oats turn into quite a creamy dish on their own. So I didn’t really see the need to add milk, it seemed redundant.

However, once I started actually putting effort into my breakfast, I definitely see what a splash of milk brings to the table. It really does help the bowl out. So I’ve been experimenting with different toppings and flavours most days to see just how far I can stretch this new found fancy.

The theory behind my Carrot Cake oats was simple. If it makes a good cake, why wouldn’t it make good porridge?

So far, this line of reasoning has paid dividends and I have been enjoying some fantastic breakfast oats. I’ll keep posting that as I make them up.

So, to begin…


Oats (obviously)

Flax seeds (Lidl does a great pack of them here)

Grated Carrot

Crushed Walnuts



Star Anise

Ground Nutmeg

Ground Cloves (a tiny, tiny amount of cloves)

Enough Milk To Cover the lot


  1. Put everything except the milk into your container, bowl or whatever
  2. Mix it all up
  3. Pour over the milk
  4. Stir
  5. Leave in the fridge overnight
  6. Enjoy a healthy version of cake for breakfast

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  1. It’s made and in the fridge for tomorrow’s breakfast!
    I’ll let you know…

  2. Yes, it was a success! Bit of a crunchy vibe going on from the coarse grated carrot which was actually nice. Surprisingly sweet with no added sugar which is always a bonus. I don’t like star anise and my cupboard store didn’t run to flax seed but these omissions did no harm. I think I’ll up the cinnamon content next time to really bring out the carrot-cakeyness.

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