I’ve mentioned in before that we’re big fans of granola. I love using it as a topping for yogurt or a smoothie bowl and my daughter eats it like cereal. She was a little hesitant when I said I was making carrot cake granola, but it turned out really good. I love the little bits of sweet carrot mixed in with pecans and crunchy oats. It so reminds me of the flavors of fall – even if it’s still feeling a little like summer!
2 1/2 cups rolled oats
1/4 cup flaxseed meal
1/4 cup chopped pecans
1/4 cup unsweetened shredded coconut
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup finely grated carrots
1/4 cup apple juice
1/4 cup coconut oil, melted and cooked
1/3 cup maple syrup
1 1/2 tsp vanilla extract
Preheat oven to 275 degrees. Line a baking sheet with parchment paper. In a large bowl, mix together the oats, flaxseed, pecans, coconut and spices.
In a small bowl, add the apple juice, coconut oil, maple syrup and vanilla extract. Heat the wet ingredients for 1 minute in the microwave. You want the mixture hot, but not to the point of boiling. Add the grated carrots into the hot mixture and stir. Add the wet ingredients to the dry mixture to combine. Spread out the on the prepared baking sheet. If you want clusters in your granola, use your fingertips to “pinch” clusters into the mixture.
Bake for 40 minutes or until the mixture is starting to dry. Do not stir the granola as this will break up the clusters. Rotate your pan half way through baking. Allow to completely cool before storing in an air-tight container.
Source: Life Made Sweeter