I can’t believe this week is finally here! It’s our wedding week! Travis and I have been engaged for about one year and a half, and after so many months of wedding planning and thinking about our special day, we are both thrilled that it’s here.
We are getting married in Boston (where I grew up) on the Sunday of Labor Day weekend, and flying from Boston to Greece for our honeymoon a few days later. If you’ve been to Greece and have any recommendations with us, be sure to let me know! I know the next week is going to be a whirlwind, and I am going to do my best to soak it all up.
Now back to our regularly scheduled programming…this Carrot Cake Granola recipe!
I’ve been on a major granola kick recently. After months of regularly making my favorite Cardamom Granola, I decided to change things up a bit. For this new granola recipe I wanted to make something reminiscent of my all-time favorite dessert: carrot cake.
This granola has all of the essential elements of a good carrot cake (minus the frosting, of course!). It’s packed with freshly grated carrots, walnuts, pecans, cinnamon, nutmeg, and ginger. It’s also an ideal recipe for anyone with dietary restrictions because it’s dairy-free, gluten-free, and soy-free.
If you love carrot cake like I do, then I know you’re going to love this carrot cake granola. Serve it on top of yogurt, with milk, or just snack on it right out of the container!
If you love carrot cake, then you will love this healthy Carrot Cake Granola recipe!
- 1.5 cups old-fashioned rolled oats
- 1/2 cup grated carrots
- 1/2 cup unsalted pecans, chopped
- 1/2 cup unsalted walnuts, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch of ground cloves, optional
- 1/8 cup maple syrup
- 1/8 cup melted coconut oil
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the rolled oats, grated carrots, pecans, walnuts, cinnamon, salt, ginger, nutmeg and cloves (optional). In a separate small bowl mix together the maple syrup, coconut oil, and vanilla extract. Pour the maple syrup mixture into the bowl with the oats and carrots, and toss until well combined.
Spread the mixture out evenly on the lined baking sheet and bake for 25 minutes, rotating the pan and stirring the granola halfway through the baking time. Remove the pan from the oven and allow to cool until the granola reaches room temperature. Then add raisins and toss to combine. Store the granola in a sealed container for up to 2 weeks.
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