Carrot Cake Yogurt Bowl (Printable Version)
Creamy yogurt with carrots, warm spices, nuts, and raisins for a wholesome breakfast or snack.
# What You’ll Need:
→ Yogurt Base
01 - 1 1/2 cups Greek yogurt (plain or vanilla)
02 - 2 tbsp maple syrup or honey
03 - 1/2 tsp ground cinnamon
04 - 1/8 tsp ground nutmeg
05 - 1/8 tsp ground ginger
→ Mix-ins & Toppings
06 - 1 cup finely grated carrot (about 2 medium carrots)
07 - 2 tbsp chopped walnuts or pecans
08 - 2 tbsp raisins
09 - 2 tbsp unsweetened shredded coconut
10 - 2 tbsp granola (gluten-free if needed)
11 - 1 tbsp chia seeds (optional)
12 - 1 tbsp crushed pineapple, drained (optional)
# Directions:
01 - Combine Greek yogurt, maple syrup (or honey), cinnamon, nutmeg, and ginger in a medium mixing bowl. Stir until fully incorporated and smooth.
02 - Fold in most of the grated carrot, reserving a small portion for garnish.
03 - Divide the yogurt mixture evenly between two serving bowls.
04 - Top each bowl with remaining grated carrot, chopped nuts, raisins, shredded coconut, granola, chia seeds, and crushed pineapple as desired.
05 - Serve immediately for a fresh crunch or refrigerate for up to 1 hour to allow the flavors to meld together.
# Top Tips:
01 -
- You get all the cozy spiced sweetness of carrot cake without turning on your oven or waiting an hour for it to bake
- The combination of creamy yogurt and crunchy toppings keeps you satisfied straight through until lunch
02 -
- Freshly grated carrots make all the difference here, pre-shredded bagged carrots have a weird fibrous texture that ruins the creamy experience
- The spices need time to bloom, so letting the yogurt base sit for even five minutes before serving makes it taste much more cohesive
03 -
- Use a microplane grater if you have one, it creates the finest carrot texture that practically disappears into the yogurt
- Toast the nuts in a dry pan for two minutes before adding them, the warmth brings out oils and makes them taste freshly roasted