Carrot Cake Granola
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Carrot Cake Granola is a breakfast recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 cups old-fashioned oats (use certified gluten-free oats if making this GF)
- 1 cup grated or shredded carrots
- 1 cup pecans
- 1 cup walnuts
- (optional) 1/2 cup shaved or shredded coconut
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch of cloves (optional)
- 1/2 cup raisins
Method
Warm oven to 350 degrees.
Tip in the oats, carrots, pecans, walnuts, coconut (if using), maple syrup, coconut oil, cinnamon, salt, ginger, nutmeg, and cloves together in a large mixing bowl. Turn well until combined.
Spread the mixture out evenly on a baking sheet and bake for 25 minutes, pulling the mixture out at the halfway point and giving it a good stir before the final round of baking. Lift and let cool until the granola reaches room temperature. Then add raisins and toss to combine.
Enjoy immediately, or store in a sealed container for up to 2 weeks.
