This is one of my favourite go to breakfasts. As strange as the idea of a vegetable in muesli may seem – this tastes absolutely delicious, I promise! This recipe is best made the night before. I love waking up knowing I have waiting for me after my morning exercise.
I’ve quinoa flakes and buckwheat, both are gluten free and a great source of protein, carbohydrates and fibre. I love the crunchy texture the buckwheat provides.
You will need
1 carrot, grated
1 cup quinoa flakes
1/2 cup buckwheat groats
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tsp vanilla extract or powder
1 tablespoon rice malt syrup
1 cup milk (I use almond or coconut milk)
Small handful walnuts
Coconut cream or yoghurt (I use Coyo) or natural/full fat organic yoghurt
What to do
1. Put all the ingredients in a bowl, soak overnight.
2. Serve in a bowl top with toppings and enjoy. Yes, it really is that simple!