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Carrot Cake Overnight Oats

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.

Method

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.

Ingredients

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


Serves: makes 2


Dietaries: VEGAN, GF

Method

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.

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