Carrot Cake Quinoa Breakfast Bowls
Prep time
Cook time
Total time
Serves: 4 bowls
  • ⅔ cup uncooked quinoa
  • 1 ¾ cups unsweetened coconut and/or almond milk
  • ¾ cup grated carrots
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter + more for topping
  • Pinch of salt
  • ¼ cup chopped and toasted walnuts
  1. In a large saucepan, heat the quinoa and milk over medium heat.
  2. Once the mixture starts to simmer, add in the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.
  3. Add in the almond butter and a pinch of salt. Stir until combined and thickened.
  4. Pour the quinoa into 4 bowls. Top each portion with extra almond butter and toasted walnuts.
Serving size: 1 bowl
Nutrition Information (per serving) from
Calories: 245 Fat: 11.4g Carb: 30g Fiber: 3.9g Protein: 7.3g Sugar 7.1g Sodium: 56mg
Recipe by Destination Delish at