Carrot Cake Breakfast Bowl with Chai Granola

Are you a cereal lover?  I AM.   This bowl is my healtified version of cereal, complete with a full serving of vegetables!  A breakfast that tastes great AND makes you feel great?  That's a win-win in my book.

In this recipe, I used a homemade vegan + paleo chai granola (which is the bomb on it's own, btw).  You can easily sub store bought granola, but I do recommend checking out the ingredients before you buy.  Granola is marketed as a "health food," but many varieties sneakily contain tons of added sugar and weird ingredients.  I personally like Purely Elizabeth and Hu Kitchen (available in NYC), but many "paleo" granolas are also good because they usually are low in sugar and processed ingredients. 

carrot cake breakfast bowl.jpg

Carrot Cake Breakfast Bowl (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 1 cup shredded carrots

- 1/2 cup Chai Granola (recipe below)

- 1/2 cup almond milk (or non dairy milk of choice)

- dash of cinnamon (optional)

Assemble your breakfast bowl:  Add the shredded carrots to your bowl, creating a "nest" for the granola.  Fill the nest with granola.  Pour almond milk over the whole thing, top with cinnamon, and enjoy!

Chai Granola (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 2 small ripe bananas

- 1 tsp pure vanilla extract

- 2 TBSP coconut oil

- 2 tsp chai spice (you can buy this pre made or make your own)

- 2 cups nuts of choice (I used half almonds and half cashews)

- 3/4 cup seeds (I used 1/4 cup of each hemp, chia, and pumpkin seeds)

- 1/2 cup coconut flakes

- 1 cup shredded carrot

Preheat oven to 300 and line a baking sheet with parchment paper.  Combine the first four ingredients in your blender or food processor.  Add all other ingredients (nuts through carrots) in a large bowl and mix well.  Pour the mixture from the blender over the nut mixture and stir until all ingredients are evenly coated.  Spread mixture onto the lined baking sheet and cook for about 30-40 minutes, stirring occasionally.  Turn oven off and let granola cool in the warm oven.  

NOTE: Cooking time will greatly depend on the wetness of your mix (from the shredded carrots and bananas).  Keep an eye on it while cooking.  It should be starting to brown and crunchy when you turn off the oven. 


You know I love bowls, and this creation is my new favorite.  I can't wait to try it with different shredded veggies - I bet beets, sweet potato, and zucchini would be awesome as well (zucchini bread breakfast bowl? YES!).   What sort of treat would you like to see recreated in breakfast form?  Let me know in the comments below!

PS.  If you liked this recipe, I know you'd love my Carrot Cake Smoothie.