Our recipe for Carrot cake overnight oats is not only ideal for the Easter season but also perfect, if time is running short and you want to prepare your (Easter-)breakfast the night ahead. Healthy, vegan and oh so delicious the Carrot cake overnight oats are surely going to be a breakfast highlight during the holidays! What we love most about the recipe: you can keep the Carrot cake overnight oats for a few days in the fridge and every day they just keep on getting more delicious. It really pays off making a bigger portion ahead because no matter how many relatives spontaneously show up on Easter morning or cancel their visit, you’re well prepared!
Carrot cake overnight oats
- 200 g Verival Coconut & Apricot Porridge
- 2 small carrots
- 300 ml oat drink
- 2 tbsp chopped nuts of your choice
- 1 tbsp almond butter
- 1 tbsp cinnamon
- 1 tbsp maple syrup (optional)
Wash, peel and grate the carrots. Mix all the ingredients in a bowl, cover it and store it overnight in the fridge. The next day, stir through the mixture and divide the overnight oats between your 4 breakfast bowls. Enjoy!