Overnight oats + cake + air fryer = easy and tasty!
Overnight oats are a great way to get ahead. Usually served cold out of the fridge, this warm version made in the slow cooker is next level. It’s easy to see why this combo has become so popular. A sneaky way to get veggies in at breakfast while at the same time tasting of carrot cake, what’s not to love?
Serves: 4
INGREDIENTS
- 500ml skimmed milk
- 150g porridge oats
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- handful of dried fruit (around 50g), chopped
- 200g Greek yogurt
- 2 large carrots, grated
- 25g chopped walnuts, zest of 1 orange and 4 tbsp honey, to serve
METHOD
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Mix all the ingredients, except the walnuts, orange and honey, in your slow cooker. Cook on low for 8 hours. If you’re an early riser, throw it all in and cook on high for 3 hours.
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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.
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Prepare your ingredients, and let the slow cooker do the rest!
