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16728 Quinoa carrot cake cereal

Quinoa for breakfast? Most people think of quinoa as a side dish for lunch or dinner. But this tasty treat will seem like you should be guilty of having dessert for breakfast.

Carrot Cake Quinoa Cereal

Ingredients: 

  • 1 cup uncooked quinoa
  • 2 cups carrot juice
  • 1 tbsp flax seeds
  • ground 1 tbsp chia seeds
  • 1 tbsp olive oil
  • 3-4 tbsp agave nectar
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • pinch ground nutmeg
  • pinch salt 

Directions:

  • Begin by bringing carrot juice to a boil in a small pot, and add in the dry quinoa.
  • Cover, reduce the heat to low, and let cook gently for 15-20 minutes, until the liquid has all been absorbed.Let cool completely before proceeding.
  • Preheat your oven to 375 degrees, and lightly grease a baking sheet with sides.
  • In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients.
  • Spread the mixture out on your prepared sheet, in as thin, even a layer as you can manage. This will help the cereal bake up nice and crisp.
  • Bake for 45-60 minutes, stirring every 15 minutes or so, until lightly browned and seemingly dry. (It may still have a little bit of “bounce” to it, but don’t worry; it will continue to crisp up as it cools).
  • Let cool completely before storing in an airtight container.

Servings: 2-3 

This recipe was developed by finalist Hannah Kaminsky in the Alter Eco 2014 Quinoa Recipe Contest. 

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