It might seem strange to see shredded carrots in the ingredient list for a granola recipe but please trust me when I say this is probably the best granola I’ve ever tasted.
The two cups of shredded carrot curl and crisp up really nicely once roasted (much like shredded coconut does). The carrots lend a distinct sweetness and add a beautiful colour too. Dig in and for a moment it's like you're having carrot cake for breakfast.
Packaged nicely in a jar or a vintage tin this granola would make a great holiday gift. Hope you love it as much as I do.
Carrot Cake Granola (adapted from this recipe)
Makes 12 cups
4 cups rolled oats
2 cups grated carrots
2 cups roughly chopped pecans
2 cups roughly chopped walnuts
1 cup shredded coconut
3 tsp cinnamon
2 tsp ginger
1 1/2 tsp freshly grated nutmeg
1 cup maple syrup
1/2 light olive oil
1 tbsp vanilla
pinch of salt
1 1/3 cup cranberries or raisins (add these once the granola is out of the oven)
Heat oven to 325 degrees.
Add the oats, carrots, pecans, walnuts, olive oil, maple syrup, cinnamon, salt, ginger, nutmeg and vanilla together in a large mixing bowl. Toss well until combined.
Divide the mixture between two large baking sheets lined with parchment. Bake for 20 minutes. Stir the mixture and bake for a further 10–15 minutes or until the granola is golden and crunchy. Allow to cool on the trays. Add the cranberries or raisins and toss to combine.
Enjoy immediately, or store in a sealed container for up to 2 weeks.
