Carrot Cake Granola

Packed with wholesome oats, nuts, coconut and carrots, this crunchy granola has all the delicious flavors of carrot cake.. in a healthy breakfast form! It is perfect for sprinkling over yogurt or eating by the handful. It has moved to the very top of our favorite granola list!

Course Snack

Cuisine American

Keyword carrot cake granola

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 197kcal

Ingredients

2 cups rolled oats
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/3 cup coconut flakes
1/2 cup pecans, chopped optional
1/3 cup pure maple syrup
1/4 cup coconut oil melted
1 medium carrot peeled and finely grated 1/2 cup

Instructions

Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In a medium mixing bowl, combine oats, cinnamon, nutmeg, salt, baking soda, coconut flakes, and chopped pecans if using.
In a small mixing bowl, whisk together maple syrup and melted coconut oil. Stir in grated carrot. Pour into oat mixture and stir to combine.
Spread onto your prepared baking sheet and bake for 20 minutes, stirring halfway through. You want the pieces underneath to get stirred to the top and so everything cooks evenly. You will know its done when it starts to look golden brown and the carrots have dried slightly. It will feel a bit wet to the touch when it comes out of the oven, but it gets crunchy as it cools.
Cool completely and then store in an airtight container at room temperature. It will stay good for up to 1 month. Enjoy!

Nutrition