Carrot bircher muesli

Styling: Carlie Monasso. Photography: Bec Hudson

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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

Optional toppings
Pepita seeds
Shredded coconut
Coconut cream or yoghurt (I use Coyo) or natural/full fat organic yoghurt
Goji berries

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!

Serves 2-3

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Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She’s appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she’s a regular contributor to Medibank’s Be. Magazine and Fairfax health online.

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