Bernetta Ingredients
- 70g rolled oats
- 1 tsp ground cinnamon
- 30g finely grated carrot (about 1 small carrot)
- 120ml milk (4 tbsp or 1/2 cup; any type: dairy, almond, oat, etc.)
- 60g Greek yogurt (about 4 tbsp)
- 1-2 tbsp chopped nuts (walnuts or pecans)
- 1 tbsp raisins (optional, for sweetness)
- 1 tbsp honey, for topping (or to taste)
Method
- Grab a mason jar, small bowl, or any container with a lid that’s big enough to mix your oats.
- Add 70g rolled oats and 1 tsp ground cinnamon to the container. Mix to evenly distribute the spice.
- Add 3/4 of the grated carrot to the oats and set aside the remaining portion for garnish.
- Pour in 120ml of milk and 60g of greek yoghurt yogurt. Mix everything thoroughly to combine.
- Stir in 1-2 tbsp of chopped nuts and 1 tbsp of raisins for added texture and flavour. These are optional but help give the oats a true “carrot cake” vibe.
- Dollop 1 tbsp of yoghurt and sprinkle over the reserved grated carrot. Drizzle with honey and top with a few extra nuts and raisins for decoration.
- You can enjoy the oats immediately or let them set in the fridge for at least 30 minutes. They’ll thicken with time and develop even more flavour.
