By: Gillian B

This time of year, there is nothing better than warm food. This is a recipe that I came up with when I was trying to think of creative ‘treat’ ideas when I was on the Candida diet, so I refrained from using higher glycemic sweeteners like maple syrup. However, I invite you to make this recipe unique for you!

Carrot Cake Breakfast Bowl

Serves 1

  • 1.5 c nut milk (unsweetened)
  • 1/2 c quick cook oats (wheat-free) or cooked millet or quinoa
  • 1 c carrot grated
  • ½ t cinnamon
  • 1/8 t nutmeg
  • 1 scoop Vanilla Sunwarrior Protein Powder (vegan)
  • 1 T chia seeds
  • ½ t maca (optional)
  • 1 T coconut oil (optional)
  • pinch of Himalayan Sea Salt
  • few drops of vanilla stevia extract
  • Topping ideas: Raw pecans, pumpkin seeds, walnuts or almond butter and coconut yogurt!


  1. Heat nut milk in a small saucepan over medium heat and then add grated carrots.
  2. Add grains, chia, spices and coconut oil, reduce heat to low and put the lid on for a few minutes.
  3. Turn off the heat and mix in protein powder and maca, adding a little water if needed.


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