Carrot cake, an Easter favourite, but make it breakfast! These overnight oats are a delicious vegan breakfast option for the spring/easter season, or really all year round if you're a fan of carrot cake like me. These oats are layered with a sweetened yoghurt mixture to give you the feeling of having cream cheese frosting for breakfast, except it's not sticky sweet and will keep you full longer throughout the day. I hope you all give it a go and love this breakfast option as much as I do!
Ingredients: 20g grated carrot
40g quick oats
10g vegan vanilla protein powder
150g plant milk
0.25 tsp cinnamon
0.25 tsp cardamom
a pinch ground cloves
0.25 tsp ginger
Yoghurt topping
100g unsweetened soy yoghurt
a splash (1/2tsp or so) lemon juice
6g vegan vanilla protein powder
6g powdered sugar
Method: Combine all ingredients for the overnight oats (except the topping) in a bowl or jar and set in the fridge overnight. The next morning, combine all ingredients for the yoghurt topping and stir until smooth. Layer the overnight oats and yoghurt topping in a jar and top with nuts and seeds or any other toppings you might like. Enjoy!
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