Carrot in your breakfast may seem like a very unusual addition, but this really works! This breakfast reminds me of carrot cake and is a great way to start your day with one serve of vegetables already under your belt. You can multiply this recipe to make a large quantity, which will keep in the fridge for up to 5 days. Perfect as a quick breakfast option which you can take on the go. Please note this recipe is best made the night before and allowed to soak overnight in the fridge.
1 carrot, grated
1 apple, grated
1 cup rolled oats
1 cup water
2 tbs pepitas
2 tbs sultanas
1/2 tsp cinnamon powder
1 apple, thinly sliced
1 cup plain unsweetened yoghurt
Step 1. In a bowl combine grated carrot, grated apple, rolled oats, water, pepitas, sultanas and cinnamon powder. Mix well until combined, cover and pop in the fridge overnight.
Step 2. The following morning divide the mixture between 2 bowls, top with the sliced apple and unsweetened yoghurt, and enjoy!
Danielle Minnebo is a university qualified Nutritionist, co-founder of Food to Nourish and recipe contributor for EatWell magazines. Creating fantastic food that is both healthy and delicious is her passion. There is so much joy and pleasure to be had from a delicious meal. And she believes it can be equally as nutritious as it can be tasty!
You can find out more about Danielle over on Instagram, foodtonourish.com.au or danielleminnebo.com