This breakfast is perfect for those of you who don’t have time in the morning because you can prepare it the day before and when you get up you only have to eat, it’s that easy! It is also ideal to wear it outside the home because it is very comfortable.

We share a oatmeal-and-blueberry pudding en the blog some time ago, in which we use Kölln brand oat flakes and coincidentally we are now living in Cologne (Köln in German). It’s silly, but it made me excited. ? In addition, they are the oat flakes that we use, we love them!, especially the soft ones because they leave a porridge sooo creamy.



  • 1 taza de leche vegetal (250 ml)
  • 1 zanahoria
  • 1/2 taza de copos de avena (60 g)
  • 2 cucharadas de semillas de chía
  • 2 cucharaditas de azúcar moreno
  • 4 cucharadas de pasas
  • 1/2 cucharadita de canela en polvo


  1. Pour the milk and carrot into a blender and beat until well integrated.
  2. Put all the ingredients in a pot or container with a lid and stir with a spoon to mix well.
  3. Keep the pudding in the fridge overnight or for at least 4 hours.
  4. We decorate it with a little soy yogurt, raisins, oat flakes and chia seeds.


  • If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the CE regulation 41/2009. However, people with severe sensitivity to gluten can show symptoms below 20 ppm, so they should take their tolerance level into account.
  • If you don’t like carrots, you can substitute one or two bananas or pour the milk on its own.
  • You can use any fruit, spice, superfood, sweetener, vegetable milk or ingredient that you want, but I can’t tell you quantities or equivalents.
  • The chia seeds give it a very rich touch and a more gelatinous texture, but you can eliminate them and add a little more oats if you want.
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