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Carrot Cake Breakfast Bowl Recipe

Carrot Cake Breakfast Bowl Recipe
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★★★★★

5.1 from 7 reviews

This Carrot Cake Breakfast Bowl is a nutritious and delicious start to your day, combining the flavors of carrot cake with wholesome ingredients like oat bran, carrots, golden raisins, walnuts, and a touch of cinnamon. Enhanced with a creamy Greek yogurt drizzle and optional collagen protein, this bowl offers a satisfying and fiber-rich breakfast that’s easy to prepare and perfect for carrot cake lovers seeking a healthy twist.

Ingredients

Scale

Base Ingredients

  • 2 cups unsweetened coconut milk (or almond milk if preferred)
  • 3/4 cup carrots, shredded
  • 1/4 cup golden raisins
  • 3/4 cup Hodgson Mill Oat Bran Cereal
  • 1 tablespoon Hodgson Mill All Natural Milled Flax Seed
  • 1/4 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unflavored gelatin collagen protein (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon shredded coconut

Greek Yogurt Drizzle

  • 1/4 cup Greek yogurt
  • 1 1/2 teaspoons pure maple syrup
  • 1 tablespoon water
  • 1 shake of salt

Toppings

  • Flaked or shredded coconut
  • Chopped walnuts
  • Shredded carrots
  • Golden raisins

Instructions

  1. Heat the Milk and Add Carrots and Raisins: Warm the coconut milk in a small saucepan over medium heat until it begins to simmer, about 4 to 5 minutes. Add the shredded carrots and golden raisins, and allow them to simmer together for about a minute to soften and meld flavors.
  2. Incorporate Cereals, Nuts, and Spices: Stir in the oat bran cereal, milled flax seed, chopped walnuts, cinnamon, pure maple syrup, optional collagen protein powder, and a pinch of salt. Continue cooking for 1 to 2 minutes, stirring frequently, until the mixture reaches your desired thickness. If the mixture becomes too thick, add a little more milk to thin it out. Remove the pot from heat and gently mix in 1 tablespoon of shredded coconut.
  3. Prepare the Greek Yogurt Drizzle: In a small bowl, combine the Greek yogurt, pure maple syrup, water, and a light shake of salt. Stir until smooth and well mixed to create a sweet and tangy topping for the breakfast bowl.
  4. Assemble and Serve: Pour the oat bran and carrot mixture into serving bowls. Top each with additional shredded coconut, golden raisins, chopped walnuts, and shredded carrots for texture and flavor. Drizzle the prepared Greek yogurt mixture over the top for a creamy finish. Serve warm and enjoy your nutrient-packed carrot cake breakfast bowl.

Notes

  • You can substitute almond milk or any other plant-based milk for coconut milk based on your preference or dietary needs.
  • The collagen protein is optional but adds extra protein and benefits for skin and joint health.
  • If the oat bran thickens too much, simply add more milk to achieve your preferred consistency.
  • For a vegan version, substitute Greek yogurt with a dairy-free yogurt alternative.
  • Chopped walnuts can be toasted lightly to enhance their flavor before adding.
  • Store leftovers in the refrigerator and reheat gently with a splash of milk to restore creaminess.

Nutrition

Keywords: Carrot Cake Breakfast Bowl, healthy breakfast, oat bran, carrot cake flavors, fiber-rich breakfast, Greek yogurt drizzle, collagen protein breakfast

Find it online: https://flavorsbymaya.com/carrot-cake-breakfast-bowl-recipe/