Carrot cake for breakfast: healthy, cheap and easy to prepare

Nutrition
Moist carrot cake for breakfast

© anna_shepulova / Adobe Stock

Inexpensive Meal Prep: You should definitely try carrot cake for breakfast if you are looking for a healthy meal and a balanced meal in the morning.

Breakfast is considered the most important meal of the day: it replenishes energy and nutrient stores in the morning so that the body and mind can get started full of energy. But in the hectic pace of everyday life there isn’t always time for a hearty breakfast. A good idea is to prepare breakfast the evening before – you can do this without any stress and have something healthy and homemade waiting in the fridge the next morning. In addition to the well-known overnight oats, the one is now conquering Carrot cake the breakfast plate.

Healthy carrot cake for breakfast

Carrots, oat flakes and nuts make a juicy cake in no time at all, which not only makes every coffee table shine, but also the morning breakfast table. Carrots contain carotenoids, which are partially converted into valuable vitamin A in the body and have a positive effect on intestinal health.

Oatmeal provides complex carbohydrates and satiating fiber – especially beta-glucan. The water-soluble fiber can lower cholesterol levels, regulate blood sugar levels and also promote intestinal health. Nuts provide the body with plant-based protein that fills you up and healthy fats. This selection of ingredients is inexpensive and makes carrot cake for breakfast a balanced meal that is also healthy and filling.

Recipe: Make your own breakfast carrot cake

The ingredients for 1 baking dish:

  • 2 large carrots
  • 1 ripe banana
  • 180 g tender oat flakes
  • 1 tbsp ground linseed
  • 50 g chopped nuts
  • 150 ml plant drink, e.g. oats
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 handful of berries

The preparation:

  1. Preheat the oven to 180 degrees top and bottom heat. Wash, peel and grate the carrots using the fine side of the box grater. Peel the banana and mash it with a fork.
  2. Place the oat flakes, flaxseeds, nuts, plant drink, cinnamon, baking powder and berries in a large bowl and stir together. Then fold in the carrot and banana.
  3. Grease a small baking dish 21 centimeters long with a little oil or line it with baking paper. Now pour in the carrot cake batter and bake in the hot oven until golden brown, 40 minutes.
  4. If cooled and sealed airtight, the carrot cake will stay fresh in the refrigerator for up to five days.

Kitchen tip: Refined with a dollop of yoghurt, some nut butter and fresh fruit, the carrot cake for breakfast becomes a balanced and nutritious affair.

jbo
Bridget

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