|5 min||5 min||1|
|1 cup||Almond milk, unsweetened (divided, plus extra for serving)|
|10 almond||Almonds, raw (chopped)|
|1 small||Carrots (peeled, grated)|
|1/2 cup||Greek yogurt, plain, 2% M.F. (or plain coconut yogurt - to make recipe dairy free)|
|1 tbsp||Raisins, seedless (sultana)|
|1/3 cup||Rolled oats, dry|
|1/2 tsp||Vanilla extract, pure|
1. Stir together grated carrot, rolled oats, raisins, and ½ cup almond milk and store in an airtight container in the fridge overnight.
2. Combine the carrot-oat mixture, the remaining ½ cup almond milk, vanilla, cinnamon, and honey in a small pot over medium heat. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
3. Serve immediately, with almonds, Greek yogurt, and a little more almond milk on top.
contain soluble fiber which helps to slow down the absorption of glucose in the bloodstream which may help to prevent sugar spikes!
If you don't have almond milk - use coconut milk