I love soaked oats, but soaked chia seeds make a welcome and nutritious change from time to time. I was actually planning to do plain orange, but then I saw the bag of carrots . . .
In any case, this is a delicious and fresh breakfast you can make in advance. I highly recommend the spices – they take it to a whole new level! Plus, cinnamon brings its own health benefits, being blood-sugar-regulating, anti-bacterial, and rich in antioxidants.
Carrots provide vitamins Bs, C, E, and K, molybdenum, manganese, niacin, biotin, fibre, and folate. Chia seeds add a whole heap of protein and omega-3s, as do the flaxseeds. Psyllium husks add more fibre, and yoghurt brings bowel-beneficial bacteria.
If you’re dairy-free, try substituting the yoghurt with extra milk of your choice. I topped my bowl with yoghurt, cinnamon, brazil nuts, and pumpkin/ sunflower seeds, for added selenium and delicious crunch!
This recipe can be gluten-free, grain-free, egg-free, and nut-free.
Serves 1
Preparation time: 10 minutes (plus refrigeration)
Ingredients:
– 1 carrot
– 1 small orange
– 1/3 cup full-fat, unsweetened yoghurt
– 3/4 cup milk of choice
– pinch ground nutmeg
– 1/2 teaspoon cinnamon
– 1 teaspoon psyllium husks
– 2 Tablespoons chia seeds
– 1 Tablespoon coarsely-ground flaxseeds
– 1/3 teaspoon vanilla essence
– yoghurt/ nuts/ seeds of choice, to top
Method:
1. The night before you want to make this, peel the carrot and finely grate into your serving bowl. Wash the orange well and finely grate in its zest, too, then peel this and cube it into the bowl.
2. Stir in the remaining ingredients, cover, and refrigerate. The next morning, top as desired, and enjoy! 🙂
