Usually served cold out of the fridge, this warm version of overnight oats made in the slow cooker is next level,” says Nathan Anthony. “[It’s] a sneaky way to get veggies in at breakfast, while at the same time tasting of carrot cake.”
Carrot cake overnight oats
500ml skimmed milk
150g porridge oats
1tsp vanilla extract
1tbsp ground cinnamon
1tsp ground nutmeg
Handful of dried fruit (around 50g), chopped
200g Greek yogurt
2 large carrots, grated
25g chopped walnuts
Zest of 1 orange
1. Mix all the ingredients, except the walnuts, orange and honey, in your slow cooker. Cook on low for eight hours. If you’re an early riser, throw it all in and cook on high for three hours.
2. Serve with the chopped walnuts, orange zest and a drizzle of honey.
Tip: If it looks a little dry at any point, add a splash more milk. If cooking overnight, add a few extra splashes at the start so it doesn’t dry out.
Bored Of Lunch: Healthy Slow Cooker Even Easier by Nathan Anthony is published by Ebury Press, priced £20. Photography by Dan Jones. Available now