Description
Easy to make, extra crispy and full of warm spices and classic carrot cake flavors, this Carrot Cake Granola is downright delicious! Perfect for breakfast or as a healthy snack!
Ingredients
Scale
- 4 cups / 375 grams Old Fashioned Rolled Oats (use gluten-free certified oats if needed)
- ¼ cup / 30 grams raw unsalted Sunflower Seeds
- ¼ cup / 35 grams raw unsalted Pumpkin Seeds
- ½ cup / 55 grams raw unsalted Pecans – coarsely chopped
- ½ cup / 55 grams raw unsalted Walnuts – coarsely chopped
- ≈ 4 TBSP / 12 grams Desiccated Coconut (or unsweetened shredded coconut)
- ½ cup / 30 grams Unsweetened Coconut Flakes
- 1 cup / 110 grams grated or shredded Carrots – squeezed dry in paper towels
- ¾ TSP Fine Sea Salt (use half the amount if using table salt)
- 1.5 TSP ground Cinnamon
- ½ TSP ground Nutmeg
- ¼ TSP ground Ginger
- ¼ TSP ground Cardamom
- ½ cup / 90ml Extra Light Tasting Olive Oil (or use melted coconut oil)
- 2/3 cup / 160ml Pure Maple Syrup (or use honey – note 1)
- 1 TSP Vanilla Extract
- ½ cup / 60 grams Sweetened Dried Cranberries (or raisins)
Instructions
- Prep: Preheat oven to 325°F/165°C/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (nonstick cooking paper).
- Combine the ingredients: In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, pecans, walnuts, desiccated coconut, unsweetened coconut flakes, shredded carrots, fine sea salt, cinnamon, nutmeg, ginger and cardamom. Mix until evenly combined.
- Combine the wet ingredients: Combine the extra light tasting olive oil, maple syrup, and vanilla extract in a measuring cup. Stir, then pour into the bowl with the other ingredients. Mix until everything is lightly coated.
- Spread: Pour the granola mixture onto the prepared baking tray and spread into an even layer.
- Bake: Bake for 30 minutes, stirring and rotating the tray halfway through so that the back is facing the front. After 30 minutes, stir once again and bake for a further 5-7 minutes until lightly golden brown and mostly dry. (Note: For clustery style granola, divide the mixture onto two baking trays and bake in batches, rotating the sheet pan halfway through but do not stir.)
- Cool: Transfer to a cooling rack and allow to cool completely – at least 40 minutes. The granola will continue to crisp up and dry as it cools.
- Stir through the dried cranberries: Once completely cool, stir through the dried cranberries (or raisins).
- Serve or store: Serve immediately with milk or Greek yogurt, or enjoy on its own as a snack. Or store in an airtight sealed container in a cool dry area for up to 1 month.
Equipment
Notes
- Maple Syrup. Honey can be used instead but note that the granola will not be vegan if doing so. Other liquid sweeteners options are date syrup, agave syrup, or unsulphured molasses.
- For longer storage. Store the granola in the fridge or freezer for 3 months in sealed Ziploc bags. If storing in the freezer, thaw on the counter overnight and enjoy the next day. I recommend freezing individual portions in zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer.
- Nutrition information. Nutrition facts are an estimate and will change with any substitutions. For more accurate measurements per serving, weigh the final baked and cooled granola and divide it by the serving amount.
- See the ‘Variations’ section in the post above for ideas on how you can customize this granola recipe and ‘Serving Suggestions’ for multiple unique ideas for serving this granola.
Nutrition
- Serving Size: 1/2 cup
- Calories: 276
- Protein: 5.4g
- Carbohydrates: 31g
- Fat: 15.3g
- Sugar: 12.1g
- Sodium: 78.5mg
- Saturated Fat: 3.3g
- Unsaturated Fat: 12.3g
- Trans Fat: 0g
- Fiber: 4.4g
- Cholesterol: 0mg
The nutritional information provided is an estimate and can vary based on several factors. It should only be used as a general guideline.
