Let me introduce you to my newest fall breakfast craving – my Carrot Cake Breakfast Quinoa Bowl! I don’t know about you, but nothing is more comforting than a warm bowl of quinoa with swirls of cinnamon, drizzled in maple syrup and topped with crunchy toasted walnuts.
Quinoa is a great alternative to oatmeal, because unlike other grains, it is a complete protein, close to animal protein. In fact, one cup of quinoa has 8 grams. It also contains heart-healthy fats and is anti-inflammatory. That means this meal is going to fill you up, keeping you fueled for the entire morning and feeling great. No hunger pains or sugar crashes from empty carbs.
Not only is this bowl hearty, but it tastes like I’m eating dessert for breakfast. Even though it’s sweet, it’s healthy and contains no added refined sugar, so I don’t have to feel guilty about it later.
This dish takes less than 20 minutes to make and even less time if you toast the walnuts and grate the carrots the night before. Plus, it’s gluten free and dairy free.
Carrot Cake Quinoa Breakfast Bowl (Serves 4)
⅔ cup uncooked quinoa
1 ¾ cup unsweetened coconut or almond milk
¾ cup grated carrots
1 teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons natural maple syrup (for topping)
Pinch of salt
¼ cup chopped and toasted walnuts
1. In a large saucepan, heat the quinoa and milk over medium heat.
2. Once the mixture starts to simmer, add the carrots, cinnamon and vanilla extract. Turn the heat down to low. Cover and cook for 15 minutes, stirring occasionally.
2. Add in the almond butter and a pinch of salt. Stir until combined and thickened.
4. Pour the quinoa into four bowls. Top each portion with extra almond butter, maple syrup and toasted walnuts.