I like eating breakfast. What I don’t particularly like is making it. I am a little groggy as I attempt to ease into the day. I don’t want to pull out pots, pans and a multitude of ingredients. Give me a couple of hours and call it brunch and I’m happy to whip up something delectable. That being said, breakfast is a must in my books, so I try to simplify things wherever I can. To take out the guesswork, I plan for 3 breakfast options that I can rotate through for the week.
Some simple options include hard boiled eggs with sliced avocado & tomato on sprouted grain bread, smoothies, whole grain muffins with fruit & a hearty bowl of oatmeal. Check out my re-imagined recipe for carrot cake oatmeal below. This recipe gets extra points for all the work being done the night before. Give it a whirl and then try experimenting with different ingredients such as pecans, almonds, fresh or dried fruit, etc.
Carrot Cake Overnight Oats
½ cup quick oats
1 cup milk or dairy free alternative
1 tsp real maple syrup
1 tsp cinnamon
Dash of nutmeg
1 small carrot, shredded
¼ c pumpkin seeds
¼ c walnut, pecan or almond pieces
Place all ingredients into a small glass jar with a lid. Shake gently or stir to mix all ingredients. Leave in fridge overnight. You can eat cold or remove lid & warm in the microwave.