Carrot cake chia & oat pudding

This is by far my favourite chia pudding, but I am biased. 
I often judge a cafe based on how good their carrot cake is. A wedge of moist, cinnamony, walnut-filled goodness is hard to beat, but obviously can't become a daily habit. Plus, 'cake for breakfast' is something I have always loved. The real deal might only happen twice a year (the day after my birthday and boxing day), but this healthy-take brings all the best bits from a carrot cake and turns it into something nutritious and filling enough for breakfast whilst maintaining it's sweet, indulgent, cakey roots!

Ingredients:
1 carrot, grated
1/4 C walnuts
1 C milk
1/2 tsp vanilla essence
1 tbs chia seeds
1/2 C oats
1 tsp cinnamon
1/4 teaspoon ground cardamom*
1/4 tsp ground ginger*
1 pinch of freshly-grated nutmeg
1 tsp maple syrup, rice malt syrup or stevia (or 1 date mashed up with a little boiling water)

* The cardamom and ginger are optional, but I love the warmth and comfort these spices add.

Method
Mix everything except the chopped walnuts in a jar, shake vigorously to make sure the chia doesn't clump together (you might need to get in there with a fork). Leave it in the fridge overnight. Add the walnuts and some greek yogurt to serve.
Your delicious breakfast will be waiting for you in the morning!