The simpler my routine, the more consistent I am with it.
Step one is prepping breakfast so my mornings feel calm, not rushed. Fibre is my focus this year, so these carrot cake chia oat pots have been on repeat. They’re easy to prep, keep well in the fridge and actually fill me up. I make them using my favourite Plenish oat m*lk – made with just three simple ingredients, which keeps things easy, just like my health habits.
Step two is walking, I stick an audiobook on and try to get out for 45 minutes to an hour at a good brisk pace. I am actually hosting a walk with my Plenish family on Friday 23rd January which you can sign up to for free, so we can step into wellness together.
Carrot Cake Chia Oat Pots
Serves 3
Nutritional values per portion (approx.)
- 380 kcal
- 20g protein
- 12g fibre
Ingredients
- 300 ml Plenish oat m*lk
- 150 g carrots, finely grated
- 40 g rolled oats
- 30 g chia seeds
- 30 g chopped dates or raisins
- 30 g vanilla protein powder
- 1 tsp cinnamon
- ½ tsp mixed spice or nutmeg
- Pinch of salt
- Sweetener to taste (optional)
Method
Add the grated carrots, Plenish oat m*lk, spices, dates and salt to a saucepan. Gently simmer for 5-7 minutes until the carrots soften.
Remove from the heat and stir in the oats, chia seeds and protein powder until fully combined. Sweeten to taste if needed.
Divide between three jars and refrigerate for at least 2 hours, ideally overnight, to thicken. I like to stir through yoghurt when serving and top with whatever I have to hand.
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