This breakfast dish has all the flavours of a traditional carrot cake but none of guilt! It takes just 5 minutes to pull together before bed and the next morning you will have a delicious creamy breakfast which is free from refined sugar, gluten free and 100% plant based.
Mix all the ingredients (except the vegan yoghurt and flaked coconut) in a large bowl and then transfer to an airtight container and place in the fridge overnight.
The next morning spoon into serving bowls and top with vegan yoghurt and toasted coconut.
Note: Soaking the oats overnight gives you a delicious creamy texture but it also makes them easier to digest.
100g grated carrot
100g gluten free rolled oats
½ teaspoon cinnamon
500ml oat milk
2 tablespoons raisins
2 tablespoons desiccated coconut
2 tablespoons chopped pecans
2 tablespoons maple syrup
Vegan yoghurt and toasted coconut flakes to serve
juices
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