German Breakfast Salad with Carrot and Apple Recipe
A light breakfast salad with carrot, apple and yogurt is a cousin of the famous German muesli, but in a more vegetable-and-fruit-focused version. In many homes it appears on weekends as an alternative to sandwiches – it’s quick, crunchy and pleasantly sweet-and-tangy. The taste is a bit like classic Polish carrot and apple slaw, but thanks to the oats and yogurt it becomes a complete breakfast.
This salad combines the freshness of classic carrot and apple slaw with the nourishing power of oats and yogurt, turning a simple side dish into a complete breakfast. It’s quick to make, naturally sweetened and full of fiber, making it ideal for busy mornings.
Chef's tips
Use really juicy, slightly tart apples – they balance the sweetness of the honey and raisins and help keep the salad moist. If you like more texture, grate part of the carrot on the coarse side of the grater. For extra protein, stir in a spoonful of ground nuts or seeds.
How to serve
Serve chilled or at room temperature in small bowls or glasses. Top with extra walnuts, a drizzle of honey or a spoonful of plain yogurt. It also works well as a second breakfast packed into a jar to take to work or school.
Ingredients
- carrot peeled - 2 small pieces
- apple juicy - 1 large piece
- plain yogurt thick - 200 g
- rolled oats old-fashioned or quick-cooking - 40 g
- raisins optional - 20 g
- honey or maple syrup - 1 tablespoon
- lemon juice - 1 tablespoon
- walnuts roughly chopped - 15 g
- cinnamon ground, optional - 0.25 teaspoons
Preparation
- Peel the carrot and grate it on a fine or medium grater.
- Wash the apple, cut it into quarters, remove the core and grate it with the skin on. Immediately drizzle the grated apple with lemon juice so it doesn’t turn brown.
- Put the oats and raisins into a bowl, add the yogurt, honey and cinnamon. Mix so the oats are well coated with yogurt.
- Add the grated carrot and apple and mix thoroughly until everything is combined.
- Finally, add the chopped walnuts and gently stir. If the mixture seems too thick, add 1–2 tablespoons of water or milk.
- Set aside for 5–10 minutes so the oats can soften slightly, then serve.
Storage
Store the salad in an airtight container in the fridge and eat within 24 hours. Stir before serving; if it thickens too much, loosen it with a little yogurt or milk.
