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This quick and easy Carrot Cake Bircher features an oat and creamy coconut yoghurt base with finely grated carrot, juicy raisins, cinnamon, walnuts and toasted coconut. It uses simple ingredients and is naturally sweetened giving you a healthy, nutritious and filling breakfast that’s ready in 5 minutes – no cooking or overnight soaking required.
I love a bircher for breakfast, especially in summer. Not only is bircher muesli delicious but it kickstarts your day on the right note, providing a healthy breakfast that you can feel good about and that will keep you full until lunchtime.
Traditionally bircher muesli and overnight oats are made with rolled oats that are soaked for several hours or overnight, however, I’m never that organised! I’ve created this ‘quick bircher’ that can be enjoyed fresh as soon as it has been made.
Quick links:
- The written recipe
- Why you’ll love this recipe
- Step by step instructions with photos
- Recipe tips and tricks
- Other tasty bircher recipes like this one
Why you’ll love this Carrot Cake Bircher
Easy to make and minimal prep. Once you’ve grated the carrot, it’s as simple as adding everything to a bowl, mixing it together and sprinkling over some delicious toppings. Carrot cake bircher muesli, ready in a jiffy!
Ready to eat in 5 minutes. Unlike traditional bircher museli and overnight oat recipes, this ‘quick bircher’ was created to be eaten straight away. It uses porridge oats or quick oats so you get a softer, creamier texture without the need for soaking or cooking.
Wholesome and nutritious. This Carrot Cake Bircher recipe uses simple, all natural ingredients including oats, vegetables, fruits, nuts and creamy natural coconut yoghurt. Oats are incredibly healthy and a great source of many important vitamins and minerals as well as fibre which, along with the healthy fats in the yoghurt, helps to make this a filling and nutritious breakfast (source).
How to make this Carrot Cake Bircher
Ingredients
To make this tasty breakfast recipe you’ll need:
Coconut yoghurt. You could use a vegan greek yoghurt if you prefer.
Oats. You want to use a fine variety of oats such as porridge oats or quick-cook oats rather than rolled oats.
Raisins. You could also use sultanas or diced dried apricots.
Maple syrup. You could use coconut nectar or agave syrup if you prefer.
Cinnamon. Dried ground cinnamon is used in this recipe.
Carrot. Finely grated.
Toasted walnuts.
Toasted coconut flakes.
Optional extras. Finely grated orange zest, pumpkin seeds, 1 tsp vanilla extract, a pinch of nutmeg, 1 tbsp chia seeds and/or a drizzle of peanut butter or almond butter would all make delicious optional extras. You could also stir in a spoonful of protein powder for a protein boost, depending on your dietary needs.
The combination of the carrot, cinnamon, raisins and toppings provide those delicious carrot cake flavours and different textures into a wholesome and delicious breakfast.
Method
Add all of your carrot cake oats ingredients to a medium bowl (oats, yoghurt, raisins, maple syrup, cinnamon and grated carrot).
Give everything a good stir, add your toppings for those extra carrot cake flavors (toasted coconut flakes, walnuts and a drizzle of maple syrup) and enjoy!
Top tips
- Recommended ingredients. It’s important to use a fine variety of oats rather than rolled or steel cut oats due to the fact you won’t be leaving them to soak (otherwise the oats will be too chewy).
- Substituting ingredients. Other than the hearty oats and carrot you can vary the other ingredients to your liking such as using unsweetened soya yoghurt or a different variety of nut (toasted pecans are also great in this recipe). You can add more maple syrup if you prefer your bircher to be sweeter or use a different liquid sweetener such as agave.
- Doubling the recipe. If you’d like a larger portion or intend to make this bircher for 2 people you can easily double the recipe.
- Serving. This recipe is designed to be eaten straight away and will be at its best when it has been freshly made. If you do decide to leave it for an hour or two you will likely need to add more yoghurt as the mixture will have thickened. If you’d like to make extra to enjoy the next morning, add it to a mason jar or other airtight container and stir in a dollop of yoghurt the next day before adding your toppings.
FAQs
- Can I double this recipe? Absolutely! If you would like a larger portion or want to serve two people, just double the recipe.
- How thick will this bircher be? We like our bircher to be thick so this one is designed that way. If you prefer a mixture that is more liquid, you can add more yoghurt or a dash of dairy free milk as desired.
- Is this recipe gluten free? If you are sensitive to gluten but can eat gluten free oats then it would be absolutely fine to substitute the oats for gluten free oats (as long as they’re not rolled or steel-cut).
- Can I make this recipe nut free? The toasted walnuts are a delicious addition but if you are unable to eat nuts or don’t like them you can omit them from the topping – try some toasted seeds instead.
- Can I substitute the walnuts for a different nut? Yes of course! Pecans also go very well in this recipe.
- Can I store this recipe in the fridge rather than eating it straight away? This recipe is designed to be be eaten straight away and will be at its best when it has been freshly made. If you do decide to leave it for an hour or two you will likely need to add more yoghurt as the mixture will have thickened.
Loved this Carrot Cake Bircher recipe? Here are some more tasty vegan bircher recipes to try!
I hope you LOVE this recipe for Carrot Cake Bircher! Share this recipe with someone you think will enjoy it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Written Recipe:
Carrot Cake Bircher Muesli (Quick Healthy Recipe)
Ingredients
For the bircher:
- 120 g coconut yoghurt
- 40 g oats*
- 20 g raisins
- 1 tsp maple syrup
- ¼ tsp cinnamon
- 1 small carrot (finely grated (approx 40g))
For the topping:
- 20 g toasted walnuts (roughly chopped**)
- a sprinkling of toasted coconut flakes (5g)
- 1-2 tsp maple syrup (to taste)
- finely grated carrot (optional, for decoration)
Instructions
- Add the yoghurt, oats, raisins, maple syrup and cinnamon to a bowl.120 g coconut yoghurt, 40 g oats*, 20 g raisins, 1 tsp maple syrup, 1/4 tsp cinnamon
- Squeeze the grated carrot to remove any excess liquid before adding it to the bowl.1 small carrot
- Stir everything together and then top with toasted walnuts, toasted coconut flakes, maple syrup and finely grated carrot.20 g toasted walnuts, a sprinkling of toasted coconut flakes, 1-2 tsp maple syrup, finely grated carrot
- Enjoy straight away.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
