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Carrot Cake Breakfast Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Breakfast Bowl is a wholesome and flavorful start to your day, combining the warm, comforting flavors of carrot cake with nutrient-dense ingredients like oat bran, flaxseed, and walnuts. It’s a quick and easy stovetop meal that provides a perfect balance of fiber, protein, and natural sweetness, topped with a creamy maple yogurt drizzle for extra indulgence.

Ingredients

Breakfast Bowl

  • 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 liquid and add fruits: Warm the coconut milk in a small saucepan over medium heat until it reaches a simmer, approximately 4-5 minutes. Add the shredded carrots and golden raisins to the simmering milk, then cook for about one minute to slightly soften the carrots and plump the raisins.
  2. Combine dry ingredients and cook: Stir in the oat bran cereal, milled flaxseed, chopped walnuts, cinnamon, pure maple syrup, optional collagen protein powder, and a pinch of salt. Continue cooking the mixture for 1-2 minutes, stirring frequently, until it attains your desired thickness. If the mixture becomes too thick, thin it out with a little more coconut milk. Remove from heat and stir in 1 tablespoon of shredded coconut for added texture and flavor.
  3. Prepare yogurt drizzle: In a separate small bowl, whisk together the Greek yogurt, maple syrup, water, and a pinch of salt to make a smooth, pourable drizzle that will complement the warm bowl.
  4. Assemble the bowl: Spoon the oat bran mixture into serving bowls. Top generously with flaked or shredded coconut, chopped walnuts, shredded carrots, and golden raisins. Finish by drizzling the prepared Greek yogurt mixture over the top for a creamy, sweet finishing touch.

Notes

  • Use almond milk as a dairy-free alternative if preferred; ensure it’s unsweetened to keep the sugar content balanced.
  • The addition of collagen protein powder is optional but adds a protein boost.
  • If the breakfast bowl thickens too much upon standing, simply stir in a splash more coconut or almond milk before serving.
  • For extra texture, lightly toast the walnuts before adding them.
  • This recipe can easily be doubled to serve more people.

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