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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