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Carrot ‘cake’ smoothie bowls

Carrot ‘cake’ smoothie bowls

Have your cake and eat it (for breakfast).

  • Serves 1
  • Less than 30 minutes
 

INGREDIENTS

  • 2 carrots, washed and grated, plus extra for topping
  • ½ cup (125ml) low-fat plain yoghurt
  • 1 Tbsp (15ml) honey (or sugar), plus extra honey to top
  • 1 tsp (5ml) ground cinnamon
  • Pinch ground ginger
  • 1 frozen banana, sliced
  • ¼ cup (60ml) oats
  • Milk (optional)
  • 1 Tbsp (15ml) sunflower seeds
  • Pinch of salt
  • 1 tsp (5ml) oil
  • ½ apple, cubed
  • 2 Tbsp (30ml) raisins

METHOD

  1. Blend together carrots, yoghurt, honey (or sugar), spices, banana and 2 Tbsp (30ml) oats in a blender until very smooth.
  2. Add a splash of milk, if needed.
  3. Toss the remaining oats, sunflower seeds and salt in oil. Add a drizzle of honey and toast in a pan over medium heat.
  4. Pour carrot smoothie into a bowl and top with grated carrot, cubed apple, the toasted oats mixture and raisins. Serve.
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