After making raw carrot cakes for my local cake business Roses Bakery, I was left with a large amount of carrot juice. There’s only a certain amount of carrot juice I can drink on its own, especially since Dillon has a rather irritating allergy to raw carrots and can’t share with me (sorry honey). Don’t get me wrong, carrot juice is incredible with its natural sweetness. But I needed to utilise this vast amount of juice in a more interesting way before I got sick of the stuff, plus, why not experiment with a new plant-based ingredient?!
The recipe is obviously great for left over carrot juice, but I can imagine there aren’t many who have it just lying around their house. Yet, if you juice already, this a great way to incorporate juice into your meals and boost its nutritional value. As you can imagine, carrots are high in vitamins and minerals, some of which do genuinely improve your eye health! Vitamin A is the most crucial nutrient in protecting eye health, helping prevent macular degeneration and blindness even. “Carrots make you see in the dark” is the most widely known, slightly misinterpreted, carrot fact, yet there are many more including: the source of many antioxidants which defend the body of inflammation and harmful bacteria. Carrot juice contributes to detoxifying your liver, (new hangover cure? maybe?) removing harmful bile, ultimately leaving you with a functioning liver. Yeh, apparently carrot juice has plenty of beauty benefits due to calcium, potassium and our old friend Vitamin A.
There is quite extensive research on carrots and carrot juice, showing you the benefits it can have on your body (looky here if you wanna know more). So, if these aren’t good enough reasons to try out juicing some carrot and also trying out our nutrient rich breakfast, suit yourself!
Health benefits aside, i’m a big fan of a proper carrot cake. Meaning the fresh carrot inside with nuts & dried fruit and the creamy topping. Though I don’t think its much of a breakfast plan, even if it was raw and super good for you, it’s definitely not the quickest thing to make for breakfast. The Carrot & Cardamon Cake Overnight Oats is my solution! If you’ve ever made overnight oats before, you’ll know it’s super easy and convenient for when you’re not up for making breakfast in the mornings – it’s already done! Only difference here is more nutritious ingredients combined with the delicious qualities of carrot cake and a bit more. Walnuts, pumpkin seeds, sultanas and mulberries all were swirled into the mix of rolled oats, carrot juice and coconut milk. Added to that was my twist of cardamon, ginger, cinnamon and nutmeg, in my opinion these spices were a necessity. But I guess you’ll have to try it for yourself..
- 1½ cups rolled oats (GF if needed)
- 1 cup carrot juice
- ¾ cup coconut milk (I used Koko Dairy Free)
- 2 tbsp lemon juice
- 2 crushed cardamon pods
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp maca powder, optional
- 1 tbsp maple syrup, optional
- ¼ cup chopped walnuts
- ⅛ cup sunflower seeds
- ¼ cup sultanas
- ⅛ cup mulberries
- In a large bowl, combine the oats, carrot juice, coconut milk and lemon juice and mix together. Add more liquid if desired.
- Once mixed together, add all of the spices. If you want it sweeter, add the maple syrup.
- Swirl in half the nuts and dried fruit.
- Leave the oats overnight, covered, in the fridge.
- Decorate with the rest of the topping and enjoy your stress free breakfast!