All the flavours of a proper carrot cake – cinnamon, walnuts, pecans – along with the sweet, vitamin-rich orange of carrots, make this a whole new way to dig into breakfast. It’s the tastiest, sweetest way to get an entire serving of vegetables in at the beginning of the day.
What am I?
Gluten Free | Vegan Friendly | Refined Sugar Free
How To Eat Me
Hob (From Ambient): Simply boil 180ml milk of choice in a saucepan. Stir in 40g of oats. Simmer for 2 mins, or until the milk is absorbed, stirring occasionally.
Microwave (From Ambient): Pour 40g oats into a microwaveable bowl. Pour 180ml milk of your choice into the bowl and mix. Microwave for 2 mins on full power (Cat E min 800w), or until milk is absorbed, stirring occasionally.
Overnight Oats: Add 40g oats into a glass jar. Pour 100ml milk of your choice over the oats and mix. Put the lid on the jar and leave to soak overnight in the fridge. In the morning give it a good stir and then enjoy hot or cold, top with yoghurt and fresh fruit.
Baked Oats: Preheat oven to 200°C/fan 180°C/gas 6. Place 40g oats, 1 tsp maple syrup, 1 egg or chia egg (1 tbsp of chia seeds mixed with 3 tbsp of water – let it sit for 15-20 mins) and 100g plain yoghurt into a bowl and mix together. Pour mixture into a small ovenproof dish and bake for 25-30 mins, or until browned.
Gluten free porridge oats, raisins (sunflower oil), dried carrot, coconut sugar, pecans, walnuts, natural orange extract, cinnamon, nutmeg, ginger.
See allergens in bold.
Our recipes are made in a gluten free and dairy free kitchen. Some ingredients are sourced from a warehouse that also handles nuts, sesame, soya, milk & peanuts. Made in a kitchen that handles nuts.