Carrot Cake Granola Recipe
Whip up a batch of crunchy Carrot Cake Granola with oats, nuts, coconut, and warm spices. Perfect for breakfast, snacking, or topping yogurt.
Servings 6 Cups
Ingredients
- 1 ½ cups old fashioned rolled oats
- 1 cups grated carrot
- 1 cup slivered almonds
- 1 cup pecans roughly chopped
- ½ cup shredded coconut
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ cup pure maple syrup or agave
- ¼ cup olive oil
- 1 tbsp vanilla bean paste
- ⅔ cup raisins
Instructions
- Preheat oven to 325°F (163°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine rolled oats, grated carrots, shredded coconut, almonds, walnuts, and spices.
- In a small bowl or measuring cup, whisk together the maple syrup, oil, and vanilla bean paste until smooth.
- Pour the wet ingredients over the dry ingredients and stir well with a wooden spoon until everything is evenly coated.
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake for 25–30 minutes, stirring halfway through, until golden brown and fragrant.
- Let the granola cool completely on baking sheet, then stir in the raisins.
- Store in an airtight container and enjoy as desired.
Nutrition
Calories: 3466kcal | Carbohydrates: 335g | Protein: 64g | Fat: 225g | Saturated Fat: 36g | Polyunsaturated Fat: 81g | Monounsaturated Fat: 97g | Trans Fat: 0.02g | Sodium: 259mg | Potassium: 3633mg | Fiber: 49g | Sugar: 142g | Vitamin A: 21423IU | Vitamin C: 15mg | Calcium: 840mg | Iron: 17mg
