Carrot and Hazelnut Soaked Oats

Carrot and Hazelnut Soaked Oats

Carrot Cake Soaked Oats

I love trying to eat vegetables at breakfast. Carrots are an easy breakfast choice as they are naturally sweet.

Ingredients, serves 1

30g-50g oats

1 teaspoon chia seeds

1 carrot, grated

1 apple, grated

10g hazelnuts

200-350ml milk (dairy or plant based)

¼ teaspoon cinnamon, ginger or all spice, optional


  1. Take a large jam jar and add all the ingredients, except the apple and carrot.
  2. Mix well. The mixture should be quite runny at this stage.
  3. Leave in the fridge for 4 hours or better still overnight.
  4. Before serving, stir in the grated apples and carrot (these can go in overnight, but may discolour slightly). Top up with more milk or water if the mixture is too thick. This will keep in the fridge for a couple of days.





Dominique Ludwig

Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs

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