Carrot Cake Granola is as delicious as it sounds! Come and take a look at how easy it is to make...
When I first read about Carrot Cake Granola, I could not wait to make it!
As you know, Carrot Cake is my favorite cake in the land of desserts, and this newest granola flavor seems right at home in my kitchen! I have had it several time for my breakfast and it keeps me going until lunch time. Not to sweet, made with only whole foods and no refined sugar. The maple syrup is perfect with all those pecans and the shredded carrots!
Granola and Carrot Cake have two things in common.
There are hundreds of recipes for granola and even more for carrot cake! And my recipe for Carrot Cake Granola is a bit different from the one that inspired me to make it. And that is especially true in the level of spice. I do love a bit of spice in my carrot cake, but I don't necessarily like it spicy, if you know what I mean. So to please everyone, I offer a range of spice so that you can make it exactly how you are going to love it best! Also I add pumpkin seeds to my granola, because they are a wonderful way to get some magnesium at breakfast time. But you may certainly sub in a different nut, say walnuts or up the pecans if you don't like or want to use pumpkin seeds.
This granola recipe is different in one other way as well.
The carrots add a bit of moisture to this recipe that is not present in any of my other favorite granola recipes. I found that to get it crispy I needed to lower the oven temperature and let it dry out just a little. You do want the carrot shreds completely dry before you put this away on your pantry shelf. This extra oven time will help with that. The lower temperature does not toast the mixture any more, it simply removed the moisture from the carrots. And with that, let's make Carrot Cake Granola!
Ingredients needed for this recipe:
- old fashion oatmeal
- coconut shreds
- pecans
- pumpkin seeds
- carrots
- maple syrup
- vanilla
- salt
- cinnamon
- nutmeg
- ginger
- coconut oil
You will also need the following:
- large mixing bowl
- large roaster or lasagna pan
- measuring cups
- measuring spoons
- silicone spatula
- grater
- kitchen spoon
- silicone spatula
- vegetable peeler
Now we are ready to begin!
Carrot Cake Granola
Inspired by: Carrot Cake Granola or Toasted Muesli
350-degree oven
5 c old fashion oatmeal
1 1/2 unsweetened coconut shreds, we like the wide ones!
1 1/2 c pecan halves, broken in halves again
1 c pumpkin seeds
2 c grated carrots, use the large holes on the grater box
1/2 c coconut oil
1 1/4 c real maple syrup
1/2 t salt
2 t vanilla
2 - 3 t cinnamon - use the full measure if you like sweet and spicy
1/2 - 1 t ground nutmeg - use the full measure if you like sweet and spicy
1/2 - 1 t ground ginger - use the full measure if you like sweet and spicy
Wash and peel the carrots, then grate using the coarse or large holes in the side of the grater box. Set the grated carrots aside.
In a very large bowl, put all of the remaining ingredients, along with the carrots. Mix everything together.
Turn into a very large open roaster pan. Bake for 30 minutes, stir well bring the outside edges of the granola mixture to the center of the pan. Bake for 20 minutes more, again, bring the outside edges to the center and bake another 20 minutes.
If the granola is not toasted, reduce the heat, to 300 degrees and bake for 15 minutes, stirring once again. Bake for up to 15 minutes more. Stir well and let cool in the pan, stirring after 10 minutes. All the ingredients should be toasted, including the carrot sheds. Let cool completely and then store in a cannister with a tight fitting lid.
Storage options for Carrot Cake Granola. Store tightly covered for up to three months. For longer storage granola may be stored in the freezer.
UPDATE:
For your convenience, a "copy and paste" version of Carrot Cake Granola has
been included below.
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Printable "copy and paste" version:
Carrot Cake Granola
Inspired by: Carrot Cake Granola or Toasted Muesli
350-degree oven
5 c old fashion oatmeal
1 1/2 unsweetened coconut shreds, we like the wide ones!
1 1/2 c pecan halves, broken in halves again
1 c pumpkin seeds
2 c grated carrots, use the large holes on the grater box
1/2 c coconut oil
1 1/4 c real maple syrup
1/2 t salt
2 t vanilla
2 - 3 t cinnamon - use the full measure if you like sweet and spicy
1/2 - 1 t ground nutmeg - use the full measure if you like sweet and spicy
1/2 - 1 t ground ginger - use the full measure if you like sweet and spicy
Wash and peel the carrots, then grate using the coarse or large holes in the side of the grater box. Set the grated carrots aside.
In a very large bowl, put all of the remaining ingredients, along with the carrots. Mix everything together.
Turn into a very large open roaster pan. Bake for 30 minutes, stir well bring the outside edges of the granola mixture to the center of the pan. Bake for 20 minutes more, again, bring the outside edges to the center and bake another 20 minutes.
If the granola is not toasted, reduce the heat, to 300 degrees and bake for 15 minutes, stirring once again. Bake for up to 15 minutes more. Stir well and let cool in the pan, stirring after 10 minutes. All the ingredients should be toasted, including the carrot sheds. Let cool completely and then store in a cannister with a tight fitting lid.
Storage options for Carrot Cake Granola. Store tightly covered for up to three months. For longer storage granola may be stored in the freezer.
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