Carrot cake overnight oats
Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt, then cover and chill in the fridge overnight. The next day, stir in the honey and sultanas then top with Greek yogurt.
Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt, then cover and chill in the fridge overnight. The next day, stir in the honey and sultanas then top with Greek yogurt.
Serving Details Yields: 4 servings Prep Time: 15 minutes Cook
Mash together the butter with the chilli flakes and turmeric. Bring a small pan of water to the boil, add the egg and cook for 5 mins. Take the garlic naan and spread with the butter, then grill for about 1 min or until the butter has melted. Sprinkle with the chopped coriander, cut into soldiers and dunk into the egg.
Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout. Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.
Tip the oats, raisins and cinnamon into a large bowl and pour over 1 litre cold water. Cover the bowl and leave to soak overnight.
The next morning, tip the contents into a large saucepan and stir in the grated squash. Cook for about 8-10 mins over a medium heat, stirring frequently, until the oats are cooked and the squash is soft. Add a little more water if it’s too thick.
Put half of the mixture in the fridge for the next day. Spoon the remainder into bowls, top each portion with 1 pot yogurt and half the nuts. Dust with cinnamon, then warm through with a splash of milk.
Put the ingredients in a blender and blitz until smooth. Pour into a glass and enjoy!
Heat the oven to 200C/180C fan/gas 6. Mix all of the ingredients together in a large bowl. Tip the mixture into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little milk or yogurt, honey and extra blueberries, if you like.
The night before, mix the oats with the cinnamon in a large bowl. Stir in the apple juice and grated apple, cover with cling film and leave overnight in the fridge. In the morning, stir through the clementine segments, divide between four bowls, then scatter over the almonds and pomegranate seeds.
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In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper. Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.
Blend all the ingredients except bananas. Blend the bananas to a purée in a blender and add to the juice made by all the ingredients above.
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Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 yogurt, 1/3 tbsp wheat germ, 1/3 of the sliced banana, and about 2 tbsp of granola in a large bowl.
Throw a few frozen bananas into a blender cup along with the peanut butter, soy milk, greek yogurt, honey, and salt. Blend until smooth.
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