Name: Carrot cake overnight oats
Cook time: 10 min
Total time: 10 min
Ingredients: 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)

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A spoon full of Carrot cake overnight oats

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!

Print Recipe

5 from 169 votes

Carrot cake overnight oats

Cook Time10 mins

Total Time10 mins

Servings:

Ingredients

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)

Notes

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!