150g rolled oats / 2 carrots, peeled and grated / 1 tsp mixed spice / 60g vanilla protein powder / 400 ml almond milk / 40g pecans / 4 tbsp Greek yogurt / drizzle of honey
Tip all the ingredients apart from the pecans, yogurt and honey into a bowl and stir well. pour the mixture into a sealable container and eave to soak in the fridge overnight. When you’re ready to eat, toast the pecans in a dry frying pan over a medium heat until smelling nutty, then allow to cool and roughly chop. Remove the lid from your overnight oats, top with the yogurt, sprinkle over the toasted pecans and drizzle with honey.