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150g Mornflake Jumbo Oats

240ml coconut yoghurt (or yoghurt of choice)

360ml almond milk

60g plain protein powder

2-3 tbsp maple syrup (or sweetener of choice)

3 tbsp rainbow sprinkles (plus extra for topping)

1 tsp vanilla

½ tsp almond extract

Pinch of salt



3 tsp rainbow sprinkles

3 spoonfuls of coconut yoghurt


Simply place all of the ingredients for the cake batter oats into a bowl and stir until well combined.

Divide between three small jars, then store in the fridge overnight, or for at least a couple of hours before serving.

To serve, top with a spoonful of coconut yoghurt and a tsp of sprinkles.

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