Yield: 8
Carrot Cake Granola
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 cup pecans
- ½ cup walnuts
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp sea salt
- 2 carrots, peeled and grated
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup raisins
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper. Set it aside.
- In a large bowl, stir together the oats, pecans, walnuts, cinnamon, ginger, allspice, and salt. Using a spatula, stir in the carrot, maple syrup, vanilla and coconut oil. Transfer the mixture to the baking sheet and bake until the nuts and oats are begin to brown, about 10 minutes. Remove the mixture from the oven and mix in the coconut. Return the granola to the oven and continue to cook until golden, another 10 to 15 minutes. Top with the dried pineapple and rasins.
- Once completely cool, serve with yogurt or milk, or store in an airtight container for up to 1 week.
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