This really tastes like you are having desert for breakfast! Sounds pretty great doesn’t it…plus of course its all healthy, no sugar or dairy. Carrot cake is definitely one of my favourites, and this tastes just like the raw cake mixture! It is best to make this in the evening and by breakfast time the mixture will have soaked up the milk. And don’t be put off by having vegetables for breakfast, carrots are naturally sweet and add a great texture, plus this will keep you full for hours I promise (well if you have a portion the size I had)!!
2 small carrots
1 1/3 cups mixed oats
1/3 cup walnuts
1/4 cup sultanas
2 cups almond (or other) milk
tsp vanilla paste
To top…a spoonful of yoghurt and a squeeze of agave syrup
What to do…
I used organic carrots which were quite small, so you may wish to just use one large carrot. Wash the carrots thoroughly, I did not peel them so you want to make sure you get rid of all of the dirt. You can peel them if you wish but most of the nutrients in veg are found close to the skin. Grate the carrot on the corse side of your grater. Place the grated carrot in a large jar along with the oats.
For this recipe I used a mixture of spelt flakes, porridge oats, and buckwheat but you can use whatever combination you like.
Roughly chop the walnuts, not too small, they go slightly soft and add a great chunky texture to the muesli.
Add the walnuts and sultanas to the jar along with the milk. Give it all a good stir, add the cinnamon and vanilla if using and stir again so that all the ingredients are thoroughly combined.
Its as simple as that! Now just cover the jar and place in the fridge until the morning.
Serve your carrot cake breakfast with a dollop of yoghurt, a squeeze of agave or maple syrup and top with a few more walnuts.
Enjoy your veggie breakfast!