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Carrot Cake Granola

Indulge in a delightful blend of crispy oats, sweet shredded carrots, and warm spices with this Carrot Cake Granola, perfect for breakfast or a satisfying snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups rolled oats
  • 1 cup shredded carrots (about 2 medium-sized carrots)
  • 1/2 cup walnuts roughly chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/3 cup maple syrup for natural sweetness
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup raisins for added sweetness
  • 1/2 cup coconut flakes unsweetened

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a large bowl, combine the rolled oats, shredded carrots, chopped walnuts, ground cinnamon, and ground nutmeg. Stir well.
  3. In another bowl, mix the maple syrup and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir thoroughly until everything is evenly coated.
  5. Line a baking sheet with parchment paper and spread the oat mixture evenly across the sheet.
  6. Bake for about 25-30 minutes, stirring halfway through to avoid uneven browning.
  7. Once golden brown, mix in the raisins and coconut flakes while the granola is still warm.
  8. Allow the granola to cool completely before transferring it to an airtight container.

Notes

For substitutions, try adding different nuts or using honey instead of maple syrup. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.