I spoke to the Easter bunny, and she said that this is what she likes to have for breakfast. All the delicious flavours of a super tasty carrot cake, but in an easy to transport breakfast version. Perfect to take with you on the go if you’re off to the office, doing the school run, or delivering Easter eggs. Don’t get me wrong, this isn’t just an Easter recipe and it’s certainly not just a breakfast recipe too, but it felt right to dedicate it to the person who hops around the globe delivering chocolate to excited little girls and boys.

This recipe is a single serve one, but double up the quantities (or increase ten fold, you won’t regret it) as they last for five days in the fridge so they are a great one to prep at the weekend for busy weekday breakfasts! They’ve all the carrot, walnuts and juicy raisins you’ll find in a carrot cake, perfectly spiced with cinnamon (which in itself helps stabilise blood sugar levels so is a great thing to start the day with).I like to top mine with creamy coconut yogurt as a nod to the icing on top of any good carrot cake. I hope you’ll love these as much as me (and the Easter bunny) do!

Serves 1

Ingredients

• 1/2 cup oats
• 1 tbsp chia seeds
• 1/4 cup grated carrot
• 1 teaspoon ground cinnamon
• 1 tbsp raisins
• 1 tbsp chopped walnuts
• 1 tbsp pure maple syrup
• 2/3 cup almond milk
• Optional – coconut yogurt as a topping

Combine the oats, cinnamon and chia seeds in a bowl, then stir in the carrot, walnuts and raisins, before adding in the maple syrup and almond milk and giving it a good mix. Spoon this into a jar, top with coconut yogurt if desired and place in the fridge for at least four hours. Store in the fridge for upto five days and enjoy!

Love, Mrs H xx