Carrot Cake Breakfast Cereal Recipe [Vegan, Gluten-Free]

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Leftover rice: Great for lunch, dinner... and breakfast. Yes, IIN alum chef Andrea Beaman, the official cheerleader of whole grains, recommends eating leftover rice as part of a healthy breakfast. I am certain she was whispering in my ear with her awesome heavy NYC accent when I thought of this recipe for carrot cake breakfast cereal.

Gluten-Free Carrot Cake Breakfast Cereal

Source: www.oliviacleansgreen.com

Course: Breakfast

Cuisine: Vegetarian

Serves: 4

Ingredients

• 1 ¹⁄₂ cup cooked, leftover brown rice
• ¹⁄₂-³⁄₄ cup coconut milk (I like unsweetened vanilla coconut.)
• 1 large carrot (shredded)
• 1 small handful raisins (about 1/4 cup)
• 1 small handful unsweetened shredded coconut (about 1/4 cup)
• 1 tsp vanilla extract
• 3 supershakes of cinnamon (about 1 tsp)
• ¹⁄₂ tsp almond extract
• nutmeg weeshake of
• pinch sea salt
• brown sugar or maple syrup fairy-dusting
• 12 walnuts
• 4 tsp coconut oil
• 1 banana sliced

Directions

1. Put 1/2 cup coconut milk and the next 9 ingredients (up to salt) in a medium saucepan.
2. Heat for about 7-10 minutes on low heat, until warm and the flavors combine. Stir often. Add more milk as necessary.
3. Divide into bowls and cover with toppings. Toppings (per bowl): 1 tsp coconut oil and a few crushed walnuts. Delicious with optional fairy-dusting of brown sugar or maple syrup. If you're adverse to sugar, I bet a few slices of banana would be yummy too.

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Serves two hungry people who are serious about breakfast. Can also serve up to four people who prefer a light breakfast and are somehow not concerned that lunch is 4 hours away. (You folks are as mysterious as unicorns to me, but it's all love.) This could also be served cold as a rice pudding dessert.

Let me know what you think of this if you try it. 

Also, I've just realized I'm on a mission to turn my favorite sometime foods into healthy whole grain breakfast cereals. Check out Quinoa Parading as Blueberry Pancakes.

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