The healthiest way to eat “cake” for breakfast! Carrot cake quinoa flakes are packed with plant-based protein, gluten-free, and vegan. Best yet, this carrot cake porridge recipe can be made in less than 2 minutes!
Hey guys! How has your week been? Mine was short, I am already done! (Thank you NJ Teacher’s Convention) 4 day weekend here I come ๐ So my week was pretty easy, we didn’t do much in school and I have nothing urgent to study for this weekend. I got in some good workouts so far this week. Group Power, HIIT, yoga, and strength circuits. I also did some really awesome eating and have tons of ideas and recipe development to try out during this long weekend. Excited! Last night I had some salsa crockpot chicken I threw together Wednesday morning. When I came home from school the house smelled so lovely I could not wait to eat dinner! And now I can’t wait to share the recipe with you next week ๐ It was so delicious, moist (hate that word, but it is the only one to describe it!), and not so spicy that I killed my stomach which I was worried about. I also had a micro-baked sweet potato with cinnamon, unsweetened shredded coconut, and peanut flour! Best dinner thus far this week ๐ But don’t fret! I do have a fun new Quinoa Flake recipe to share today! Behold, Carrot Cake Quinoa Flakes!
Carrot Cake Quinoa Flakes
PrintCarrot Cake Quinoa Flakes

The healthiest way to eat “cake” for breakfast! Carrot cake quinoa flakes are packed with plant-based protein, gluten-free, and vegan. Best yet, this carrot cake porridge recipe can be made in less than 2 minutes!
- Yield: 1 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1/3 Cup Quinoa Flakes
- 2/3 + 1 TB of Water
- 1 TB of Vanilla Protein Powder (optional)
- 1/4 Cup of Finely Shredded Carrot (I used a simple grater)
- 2 TB Carrot Puree
- 1 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/8 Tsp Nutmeg
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 TB Unsweetened Shredded Coconut (topping)
- Additional Shredded Carrot (topping)
- Additional Cinnamon (topping)
Instructions
- In a microwave safe bowl add all you dry ingredients and stir, then add the shredded carrots, carrot puree, water and vanilla, stir again.
- Pop the bowl on high for 1 minute and 45 seconds (or 2 minutes) in the microwave. Remove and garnish it up with coconut, some extra carrots, and cinnamon.
Nutrition
- Serving Size: 1
Sneaking in those veggies for breakfast is always a win ๐
I received two free weeks on MyYogaOnline.com for following them on Twitter but it is totally going to waste. I tried to find a video for my Sunday and Tuesday yoga sessions and both times were a complete fail. I look for a power vinyasa type of class and I can not find any good ones! I started a few videos and would get like 10 minutes in and then have to turn it off and switch to a Fiji video. The videos were all just to slow, not powerful, and just, well, boring. I have one week left and I feel bad wasting it, so if you have any suggestions let me know ASAP! But that is not to say I didn’t have a great yoga session on Tuesday. And by great I mean I cried. Yoga is so powerful and makes you feel so many things. I have cried during many practices, but it always leaves me feeling cleansed by the end of the practice. I am thinking about doing a more in-depth post on this, but I thought I would mention it today as well.
So later today I am meeting with the NJ admissions adviser for Wofford College! I reached out to her myself after I sent out my application last week and she said she would actually be in Jersey this week and would love to meet me so we could talk. It should be good since I have not gotten a chance to visit the actual college (its in South Carolina).
One last thing! I am extending my ENERGYbits Giveaway to Monday! I have not gotten many entries so if you enter you have a pretty high chance of winning!
So tell me:
+ What are you up to today?
+ Veggies for breakfast? Pumpkin counts right? ๐
+ Have you ever cried during yoga?
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