I pretty much eat muesli every single morning. There’s so many ways to make it, combining different fruits. Until now, I never thought to add shredded carrot to my muesli. I came across this genius idea from the blog: Vegan on the Go-Go. Her carrot cake oats inspired this recipe. You can try this recipe with normal soy milk (or whatever type of milk you prefer), or if you want to spend a little more time, try it with my pumpkin spice milk (recipe below).
I never eat cereal. Don’t get me wrong, cereal is delicious, but I find myself eating 3 bowls before I’m full, getting a carb and sugar overload, and then feeling like crap afterwards. I can’t even recall the last time I bought a box of cereal, but this morning, I was definitely craving some crunchy, milky goodness.
Rather than eating your typical ‘cereal,’ I usually opt for muesli, a more balanced combination of oats and fruit. I first got hooked on muesli when I was traveling Switzerland. The hotel I was staying in had a breakfast muesli bar with every kind of fruit and nut to choose from, which you then top over uncooked oats with milk. Until then, I had always eaten my oats cooked, so eating uncooked oats seemed rather odd to me. Now, I don’t eat them any other way!