A breakfast that makes itself while you sleep? And tastes like carrot cake? Oh yes, indeed.
1 carrot, grated
100 grams quinoa flakes or oats
30 grams buckwheat groats (or use 30 grams extra oats)
1 teaspoon ground cinnamon
Pinch of ground ginger
1 teaspoon vanilla extract
1 tablespoon honey
250 milliliters rice or almond milk
2 tablespoons toasted coconut flakes
2 tablespoons pumpkin seeds
Natural or coconut yoghurt, to serve
Mix the carrot with the oats, buckwheat, cinnamon, ginger, vanilla, honey and milk. Transfer to two jars or glasses and top with coconut flakes and pumpkin seeds. Place in the fridge overnight and enjoy in the morning with a dollop of yoghurt.