Carrot Cake Overnight Oats

Ingredients

• rolled oats100 g
• chia seeds25 g
• ground cinnamon4 g
• ground ginger1 g
• ground nutmeg0.5 g
• vanilla extract5 ml
• maple syrup60 ml
• oat milk445 ml
• plant-based yoghurt100 g
• carrot — finely grated80 g
• raisins30 g
• walnuts — chopped50 g
• cashews — soaked in boiling water80 g
• lemon juice15 ml

Method

1. Mix the dry ingredients In a large bowl, stir together the oats, chia seeds, cinnamon, ginger and nutmeg until evenly combined.
2. Add the wet ingredients Pour in the vanilla, maple syrup, plant milk and plant yoghurt, then stir well until everything is thoroughly mixed. The mixture should look creamy and slightly thick.
3. Fold in the carrot and extras Add the grated carrot, raisins and chopped walnuts, stirring until evenly distributed throughout the oat mixture.
4. Make the icing Drain the soaked cashews and add them to a high-speed blender with the plant milk, maple syrup, lemon juice, vanilla and salt. Blend until completely smooth and creamy, about 2-3 minutes.
5. Divide and chill Spoon the mixture into jars or bowls. Top each portion with a generous dollop of cashew icing, extra walnuts and grated carrot. Cover tightly and refrigerate for at least 4 hours, or preferably overnight. The oats will absorb the liquid and become wonderfully creamy. Serve and enjoy.