Just last week I was thinking about how we have gotten into a breakfast rut and how, frankly, it didn’t really bother me. The last few months we have rotated three breakfasts – oatmeal porridge, smoothies, and eggs. (I always make eggs or meat for myself.)

Then one morning when I asked "Eggs for breakfast?" the papa replied "Eh, we had eggs last night." Uh oh. I had been dreaming up this breakfast in my head for weeks since carrot cake is the papa’s favorite dessert, hands down. Looks like it was time for me to break the rut.

When papa and the boys devoured it and said "Fantastic!" and "Why don’t we eat this more often?" I realized that the only one content with the breakfast rut was me so I asked if they’d like some more variety.

Cries of "Twice a week!" and "Mama, THIS is a recipe!" followed.

I better step it up or I’m gonna’ have a mutiny on my hands.

Raw Carrot Cake Breakfast Bowl

Recipe Notes: A box grater is the easiest way I know to grate a carrot. I served this with a big helping or raw milk yogurt (yes, finally raw yogurt success!), but you could use milk or kefir or even coconut milk. You might even be able to put this together the night before and add the nuts at the last minute for a really quick breakfast or as a great snack. Grated apple would also be nice in this.

Makes 1 adult serving

Ingredients

  • 1/3 cup grated carrots
  • 2 tablespoons chopped nuts
  • 2 dates, finely minced
  • 2 tablespoons shredded coconut
  • 1 heaping tablespoon of nut butter (or more chopped nuts and/or chia seeds)
  • pinch of cinnamon
  • pinch of sea salt
  • 1/4 – 1/2 cup raw yogurt (or milk) to serve

Directions

  1. Place the carrot in the bowl and top with all other ingredients. Finish with the raw yogurt, mix for the little ones, serve, and stand back.

What are you making to prevent a breakfast riot these days?

 

32 Responses to Raw Carrot Cake Breakfast Bowl

  1. Denise says:

    I am still loving two eggs, small slice of homemade bread and 1/2 an avocado. I will try this though!!

    [Reply]

  2. Linda says:

    I get in a rut too. I’ve been low carbing so I stick to eggs a lot, that or smoothies. I made some sourdough crepes this week only I made them thicker so they wouldn’t break. I ate one this morning with a scrambled egg and melted cheese in it like a tortilla. But, I was wishing I could top it with fresh strawberries and whipped cream!

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  3. Anjanette says:

    I’ve been on an elimination diet and I get to add dairy tomorrow! I’m going to try this!!

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  4. Jennifer says:

    WOW! This is the best, easiest breakfast item or dessert for that matter I have ever made. I work at a well known organic chain supermarket, and they have carrots already shredded I just had to buy them. Sometimes I don’t mind paying for convenience.

    I am already on my second (little) bowl!!!

    Cheers!

    [Reply]

  5. grace says:

    Hmm, this is interesting. George also likes more variety than I require and will always eat carrot cake if it’s available.

    I will need to make sure this has more protein, though. A couple boiled eggs on the side should do.

    [Reply]

  6. Missy says:

    I might have to try this for dessert tonight!

    [Reply]

  7. Cutz says:

    Thank you, thank you, thank you!! A little high on the glycemic index for me but my kids will love it! Your breakfast routine sounds very similar to ours with one exception – I throw your amazing coconut flour pancakes in about once a week.

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  8. Whole wheat buttermilk pecan pancakes with a dash of real maple syrup is my perk-up breakfast break from eggs. for once a week it’s a nice change. And on occasion I’ll get up early and bake some oatmeal/cinnamon/whole wheat/yogurt scones.

    After many years of thinking breakfast was just a danish I got with my coffee on the way to work, coming up with breakfast recipes can be a problem for me, especially if I’m short on time. I do have the tendency to get stuck in the scrambled eggs breakfast rut.

    [Reply]

  9. This recipe is perfect for me! Right now I am in a breakfast rut. I’m trying to cut down on grains but I really dislike savory breakfasts other than avocado on toast or eggs Benedict.

    Do you add eggs on the side? I can do morning eggs as a side dish…I just can’t handle veggie-heavy omelets or, even more revolting (in the AM), Southwest style omelets. Or does the carrot dish fill you up as it is?

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  10. Angel7 says:

    I need to be more creative for breakfast. Cereal gets old. Thanks to people, like you, who put great, healthy recipes on the Internet, it takes the guesswork out of it for me!

    http://faithfulsolutions.blogspot.com/

    [Reply]

  11. Quinn says:

    This sounds wonderful and so guilt free!! We’ll be trying it very soon!

    Have you/ will you post more about your raw milk yogurt? I couldn’t get it last summer without heating the milk to 180 which vexed me to my core.

    [Reply]

  12. Danielle says:

    Oh this sounds like a great alternative to same old same old. My go to breakfast is an overnight quick version of Bircher Muesli. I mix oats, agave nectar, milk, yogurt and berries in a container. In the morning I serve it with a couple slices of banana. My wee one is still adapting to solids so this is a perfect breakfast for her and I!

    [Reply]

  13. Alyss says:

    That sounds delicious! I might have to try it :) I love eating savory food for breakfast. Quesadillas and burritos are my favorites, but any leftover starchy and proteiney foods are great for me.

    [Reply]

  14. [...] Nourishing Days – Raw Carrot Cake Breakfast Bowl [...]

  15. Faye says:

    Just tried this for breakfast this morning . I liked it more that I thought I would. Great idea ! helps break up the eggs routine.

    [Reply]

  16. Julie-Ann says:

    I just made this for dinner! Yum-a-licious. I think I could even work this into a dessert in a parfait glass. Thank you.

    [Reply]

  17. This is great! Thanks for sharing.

    [Reply]

  18. kathy says:

    I love making banana bread and just made a black-bottom one w/ Ovaltine – it’s now one of my family’s favs!! Next time I make it, I might try some grated chocolate in the batter, or even a scoop of natural p’nut butter and toasted pecans.

    [Reply]

  19. Durae says:

    We love avocado “pudding” for breakfast. I take one ripe avo, a handful of blueberries, a sprinkle of cocoa powder (optional honey), a little water and blend. It turns into a delicious whipped consistency, a little sweet and very creamy. Best of all, no cooking!

    [Reply]

  20. You are courageous! I cook lunch and dinner everyday, but keep breakfast pretty standard and simple.
    In fact, my husband usually puts breakfast together while I am showering.
    My husband rarely dines with the kids since he is never home before 7:30 (at the earliest). Life in the city! I work from the house and bring the kids home for lunch from school. I make them a healthy dinner, but I usually wait to eat with my husband. So, besides the weekend, breakfast is the family meal. Instead of promoting variety, we like to get it out fast and enjoy talking all together before everyone gets to work and school.
    Living in France, breakfast is usually fresh baked bread from the bakery downstairs (absolutely delicious!) and some fresh fruit. I usually will make myself a bowl of oatmeal with ground linseed and dried fruit. The kids will eat a little with their bread topped with grass fed butter and homemade jam. My husband believes oatmeal is horse food!
    Sunday breakfast is all out… either an American breakfast with buckwheat pancakes or French style (fresh croissaint, pain au chocolat, etc.) from the bakery!

    [Reply]

  21. Kristen says:

    What a cool idea! I will definitely be trying this out soon. Thanks!

    [Reply]

  22. I am SO making this tomorrow! We kicked the cereal habit about a month ago and I am always looking for super fast breakfast ideas. Today we had an amazing apple-cinnamon pop-over type thing and it was SO good! Especially topped with Grade B maple syrup. MMM! Thanks for posting!

    [Reply]

  23. Emily says:

    This was our breakfast this morning and it was great! My 11 month old son and I loved it (mixed up with yogurt) and my husband said it was “better than he expected,” haha (he topped his with milk and said it was kind of like a bowl of cereal)! I omitted the dates and salt and added grated apples. It was a great cool way to start off a really hot and muggy day when turning the stove on sounds like torture.

    And if your husband likes carrot cake, you should give these muffins a try. They are delicious and probably my favorite coconut flour muffin I’ve ever made. You could even make a few tweaks, add some “healthy” frosting and call them cupcakes!

    http://thebenhasehome.com/grain-free-morning-glory-muffins/

    [Reply]

  24. Denise says:

    Hi and so glad to find your blog. I’ve been baking a lot lately with almond meal, and ran out this morning when whipping up some banana bread from the GAPSdiet book, so I used coconut flour, almond butter, and ground flax (delish, by the way). This batch, as with the rest, is so delicious as batter – ! – that I actually ate some as breakfast. What are your thoughts on eating raw eggs in a morning “porridge” such as this? I’ve also been putting a raw egg into my smoothies; it’s delicious and I know I’m giving my brain a big boost with the addition of the healthful, pastured egg.
    Thanks for all, and for your reply.

    [Reply]

    Shannon Reply:

    Denise – I think raw eggs are great. I usually just do the egg yolks, but I don’t think the occasional raw egg white will do you in :) . I put raw egg yolks in smoothies or raw egg nog all the time and as long as they are really good eggs I think it’s wise to take advantage of the nutrients.

    [Reply]

  25. Jennifer L. says:

    I am so happy to have found your blog! I made the carrot cake breakfast bowl and it was great. It’s hard to keep the breakfasts interesting. My daughter is intolerant of eggs, gluten and garlic, so it throws a monkey wrench in a lot of standard breakfast fare. We tried duck eggs and she started having night terrors, so we’re leaving those out now! I don’t eat grains or eggs (my daughter is still nursing, so I am not too keen on passing egg proteins on to her through milk) and only goat dairy. Breakfast is interesting. A few things I’ll eat are:
    chicken or turkey sausages sauteed with greens;
    left over chicken on a bed of salad greens with lemon juice, olive oil and cayenne pepper
    Green juice/green smoothies (once in a while–low fruit)
    Pre-pregnancy: left-over wild alaskan salmon (or some other low-mercury fish) over salad greens
    Homemade goat yogurt with fruit/nuts
    Adzuki bean miso soup with bok choy, mushrooms, carrots and green onions
    Seed porridge from: http://phytofoods.blogspot.com/2011/01/warming-grain-free-and-gluten-free.html
    (I sub hemp seeds or more chia for the flax since I am pregnant, and add a Tbs or two of almond flour)
    Coconut pancakes (when I eat eggs): http://frankgiglio.net/wordpress/the-perfect-pancake/
    Almond flour pancakes: http://www.elanaspantry.com/gluten-free-pancakes-revisited/
    And, again, if we could do eggs, I love Naomi’s recipe’s at: http://milkforthemorningcake.blogspot.com/2011/04/buckwheat-pancakes-soaked-fluffy.html
    These are yummy too, from our pre-no egg days: http://www.greenkitchenstories.com/flour-free-banana-blueberry-pancakes/

    Sometimes I’ll make soaked buckwheat or oatmeal porridge for my daughter. She eats gluten free grains and in moderation, they seem to be fine for her.

    I know you all don’t have quite so many crazy food restrictions, so it’s likely a bit easier! Grain free breakfasts are a challenge sometimes, especially when I crave something warm and soothing!

    I am looking forward to reading more of your recipes!
    Thanks!

    [Reply]

    Shannon Reply:

    Jennifer – Thanks so much for that list… all really interesting.

    [Reply]

  26. Rachel says:

    Wow, Shannon! This dish is a great way to get all the flavor of a carrot cake without the processed stuff. I definitely agree to make it the night before if you can; the longer it can set together the better it tastes! Thanks for recipe and please keep them coming. (PS glad you are feeling better, if I lived closer I would have brought you by a meal. I have been sick all 9 months with all 3 of my pregnancies)

    [Reply]

  27. Jennifer says:

    I just would like to say thank you for this idea! I have a very picky eating toddler! When I weaned him at 18 months he would not eat anything it was really hard but when I came across this recipe I started making a similar version for him but use ground flax seeds instead of nuts! If I could get this into him once or twice a day I would feel so much better because I knew he was getting good nourishment! Thanks for the wonderful Ideas!

    [Reply]

  28. Traci says:

    I’ve made this several times and thought I’d leave a comment b/c I’m making it now to have for breakfast tomorrow morning. I can’t get enough of this healthy dish!

    [Reply]

  29. Christina says:

    This is delicious!! The combination of almond butter and dates with cinnamon tastes much like brown sugar together. I used chunky almond butter with adds to the texture of brown sugar. Its like I’m eating raw cake batter but so much healthier!! Mmmmmmm, my sweet tooth likey :)

    [Reply]

  30. […] Raw Carrot Cake Breakfast Bowl :: Nourishing Days […]

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