Carrot Cake Granola



All the decadent flavors of carrot cake set against crunchy, nutty, and lightly-sweetened granola. Perfect for when the heart wants cake for breakfast but the head just keeps getting in the way.

 

Large Bowl

1 1/2 cups [225g] shredded carrots

3 1/2 cups [310g] rolled oats

1 cup [60g] coconut flakes

1 cup [110g] roughly chopped walnuts

1/2 cup [60g] roughly chopped pecans

1/2 cup [70g] sunflower seeds

1/2 cup [50g] sliced almonds



Medium Bowl

3/4 cup [226g] maple syrup

1/4 cup [50g] vegetable oil

1 1/2 tablespoons vanilla extract

1/2 teaspoon salt

1 1/2 tablespoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cardamom



On the sidelines

2 cups [307g] golden raisins

1 1/2 cups [277g] white chocolate chips



 

1

Preheat the oven to 250 degrees Fahrenheit and prepare a large rimmed baking sheet by lightly spraying it with non-stick spray.


2

Toss together the ingredients in the first bowl.


3

Whisk together the ingredients in the second bowl.


4

Pour the second bowl over the first and stir until thoroughly combined. Pour onto the prepared baking sheet and use your spatula to make sure it's evenly spread.


5

Bake for 120 minutes while tossing the mixture every 20 or 30 minutes. The granola will be a deep golden color and smell delicious. Remove from the oven and let cool on the pan.


6

Once cooled, scrape the granola into a large bowl and add the raisins and white chocolate. Toss to combine.

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