Raw carrot and cinnamon bircher muesli


I had some organic Abel & Cole carrots to use up the other day and I made this recipe for the Free People press day (on the left; the right is raw buckwheat porridge with strawberry compote, coming soon…).

It has become a winter morning winner on every level. It is based on one of their own, and the combination of carrot, apple, cinnamon and added maple and goji here is all you will ever want for breakfast – it is packed with goodness and takes less then five minutes to make. All healthy breakfasts should pack this much yum.

Most of us know carrots are dense sources of vitamin A, as well as essential biotin and vitamin K, but I find them quite mundane most of the time; even if organic, they lack the lustre of their sexier veg patch friends. But combined with these flavours and allowed to soak with them in all their raw goodness, they work amazingly here with the prebiotic apple and give a delicious soft crunch as well as some vibrant colour. So if you thought your breakfast bowl was no place for them, jump in and see how right I am.

What I love about bircher muesli is that you can basically throw anything in and use it as the base on which to heap all the nutrients and antioxidants you want to weave in to your day. Milled flax or hemp, CoQ10, probiotics, maca and cacao, or even – as I added here – some juicy little soaked goji berries to pack in more vitamin C… anything works. I also added a little shake of turmeric, for its anti-inflammatory wonder compound, curcumin.

A final note on cinnamon: it’s everywhere during winter and lurking in almost anything sweet. But don’t overlook it: it is anti bacterial and anti parasitic but, most importantly, a brilliant blood sugar regulator. Perfect, for all the reasons you can imagine, for this time of year.


1 small carrot, grated

1/2 apple, grated

1 cup oats (gluten free or buckwheat / quinoa flakes)

1 tsp cinnamon

1/3 tsp turmeric

A pinch of ginger powder

1 tso maple syrup

A handful of goji berries

200ml nut milk

(Chopped pistachios and extra maple to serve)

Mix all the ingredients in a container and leave to soak overnight. (Add a little more milk if you want a smoother consistency). Serve with a little extra milk, maple, a sprinkle of pistachio and a pinch of cinnamon. Keeps in the fridge for up to 4 days.

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