This breakfast will give you a great big shot of beta carotene. This nutrient found in carrots is good for your skin and your eyes. Does eating carrot in the morning sound a bit strange? Just try it! It’s the carrot in this recipe that makes this breakfast nice and sweet.
2 medium carrots (approx. 200 g/7 oz)
400 ml (scant 2 cups) rice milk
100 g (heaping 1 cup) rolled oats
1 tbsp ground flax
a pinch of sea salt
1 tsp cinnamon
1 tsp vanilla powder, unsweetened
1 tsp ground ginger
2 small handfuls goji berries
2 small handfuls mulberries
1 tsp (homemade) nut butter
Grate the carrots. Bring the rice milk to a boil on medium-high heat in a small pan and add the oats, stirring as you go. Reduce the heat to low and allow to simmer for about 10 minutes, stirring occasionally to prevent sticking. If the mixture becomes too thick, add a bit of extra rice milk.
When the oats are cooked, add the remaining ingredients (reserving half of the goji berries and mulberries for garnish). Let the mixture simmer for another minute or tow. Stir well and divide the carrot breakfast across two small bowls. Sprinkle each serving with the remaining goji berries and mulberries and top with a generous spoonful of nut butter.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!