Everyone knows one of the best bits about making cake is licking the bowl clean. And now with our Vanilla Cake Batter Oats you can tuck into a whole pot of it. It doesn’t even have to be anyone’s birthday.
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, fresh whipped cream, crème fraîche or 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.