Carrot Cake Porridge Whip Recipe – I Quit Sugar

I always feel so prepared and organised when I make these overnight oats. Plus they are delicious. This recipe is actually from the I Quit Sugar Cookbook, you can adapt or change it to your liking, but I love it just the way it is. It makes 2 serves.

Carrot Cake Porridge Whip - source I Quit Sugar

Carrot Cake Porridge Whip – source I Quit Sugar

Carrot Cake Porridge Whip

Ingredients

1/2 cup rolled oats

1 TBSP chia seeds

1 1/2 cups coconut milk (or any kind of milk)

1 tsp natural vanilla extract

1 large carrot, finely granted

1 tsp cinnamon

1/4 tsp ground ginger (I don’t usually use this)

pinch nutmeg and sea salt

1/2 frozen banana

2 TBSP crushed walnuts

2 TBSP coconut flakes

Yoghurt or whipped coconut cream with additional walnuts and coconut flakes or sugar free granola to serve.

Directions

Blend the oats, chia seeds, milk, vanilla, carrot, spices, salt, banana and the walnuts and the coconut flakes until smooth. Pour into two jars or containers with lids. Leave to soak overnight in the fridge, with lids on.

overnight oats blender

overnight oats jars

In the morning, top with yoghurt or whipped coconut cream, granola and additional walnuts and coconut flakes.

overnight oats coconut cream

Totally delicious, easy to prepare and make and it means you don’t have to think about breakfast the next morning. You could make a double batch and have breakfasts for half of the week. I often do a batch on Sunday night so breakfast is sorted on Monday and Tuesday morning and I start the week off prepared and healthy!

There are so many varieties of overnight oats, if you have a great one you would like to share, head over to FitM.U.M Facebook page and share it with us.

Enjoy xx

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Blueberry, Chia & Banana Pancakes – The Healthy Chef

This healthy, yummy recipe is from The Healthy Chef (I love her recipes) and I am definitely going to give these a whirl in the school holidays. They not only look like a fantastic breakfast, but also a great kids snack (please note there is a nut free version too). You can also add protein to these if you wish. They will make a delicious family brekkie!

Photo Source: The Healthy Chef

Photo Source: The Healthy Chef

Blueberry, Chia & Banana Pancakes

Makes 6 pancakes

Ingredients

100 g (1 cup) ground almonds ( see notes on nut free and high protein option )
1 tablespoon chia seed – or ground flaxseed
1/2 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
250 g  – 2 ripe bananas, smashed
2 free range eggs
125 g blueberries to serve

Directions

Combine smashed banana and eggs.
Add almond meal, linseed, baking powder and cinnamon.
Fold in blueberries if using.
Rest for 5 minutes.
Heat a pan over a low heat and add a little coconut, macadamia  or olive oil.
Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
Cook over a very low heat. Take your time and don’t rush.
Flip over and finish cooking.
Serve and enjoy with natural or coconut yoghurt.

Recipe Source: www.thehealthychef.com