Overnight Carrot Cake Oats [gluten free and vegan]

‘We had so many callers during our live show yesterday that I did not really get down to any real cooking.  But I somehow managed my favourite carrot cake overnight oats and made a carrot cake smoothie, both with maca powder that I love to incorporate in small amounts  into recipes such as soups, smoothies and salads as well as raw desserts.  Not only is it rich in vitamin B vitamins, C, and E and provides a good source of calcium, zinc and iron but I love its caramel flavour.  Always add in small quantities.’

For the overnight carrot cake oats you will need:

1/2 cup oats
1 cup home made almond milk [you can also use ready made almond milk]
1 medium carrot, grated
1/8 teaspoon cinnamon
pinch of ginger powder
pinch of freshly grated nutmeg
1/2 frozen banana, sliced
1 teaspoon coconut
4 tablespoons oats
1 tablespoon pecan nuts, chopped
1 tablespoon dates, chopped
vanilla
1/4 teaspoon maca powder
Pinch of sea salt
1 teaspoon agave

Combine all ingredients in an air tight container,
Refrigerate overnight.  When it is time to eat it, add more almond milk or water to bring to your preferred consistency.
Eat hot or cold and if you wish garnish with chocolate shavings and coconut chips.

Trade Enquiries:

I use Mornflake gluten free oats available at http://www/rimusgroup.com

Lea’s Good Food Everyday airs daily on Smash TV.

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