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) plant based milk like oatmilk
4 – 5 tablespoons rolled oats
a pinch of sea salt
1 tsp cinnamon
1 tsp vanilla powder, unsweetened
1 tsp ground ginger
1 tbsp nutbutter
1/2 tbsp chia seeds
2 small handfuls goji berries
2 small handfuls mulberries
1/2 tbsp flaxseed, ground
Grate the carrots. Bring the "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 milk. When the oats are cooked, add the remaining ingredients except the nutbutter. Let the mixture simmer for another minute or tow. Stir well and divide the carrot breakfast across one or two small bowls. And top with a generous spoonful of nut butter. Enjoy!
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!