Packed with carrots, coconut, cinnamon, and raisins, this Carrot Cake Granola takes breakfast up a notch. Gluten free, refined sugar free, and loaded with ingredients that will keep you full all morning long.
Carrot cake is one of my favorite things. It’s moist, slightly spiced, and filling. It’s loaded with carrots, coconut, raisins, and more. Oh, and there’s usually cream cheese frosting. Bring on the carrot cake!
But it being the middle of summer and all, cake seemed a little heavy this week. The end result? All the flavors of carrot cake in a delicious granola that’s perfect over yogurt, milk, or even on its own. But beware, it’s addicting.
I baked it twice- the first baking makes it chewy and moist, while the second crisps up the outside for a crunch in each and every bite.
What many people don’t realize about store bought granola is that it can be loaded with sugar. And when you’re starting out your day, the last thing you want is a sugar hit.
In comes homemade granola. You directly control the amount of sugar that goes into your granola. Plus, you can toss in or take out whatever ingredients you want.
Plus plus, it’s way cheaper.
Plus plus plus, you can make delicious flavors like carrot cake granola. I mean, talk about having your cake and eating it too.
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- 1/4 cup coconut oil
- 1/3 cup almond butter
- 2 teaspoons pure vanilla extract
- 1/3 cup honey
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 3/4 cup finely shredded carrots
- 2 cups old fashioned oats
- 1/2 cup raisins
- 1/2 cup shredded coconut flakes (I used sweetened, but you can use whatever you prefer)
- 2 tablespoons chia seeds
- 1/2 cup organic flax seeds
- 3/4 cup whole almonds (roasted or plain)
- Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper. Set aside.
- In a large bowl, combine coconut oil, almond butter, vanilla extract, honey, salt, and spices. Stir in remaining ingredients until evenly combined.
- Pour mixture into pan, spreading evenly to the edges (use the spatula to smooth things out). Bake for 35 minutes, until the granola is lightly golden brown along the edges. Allow to cool slightly (placing them in the freezer for about 15 minutes does the trick), then break apart with your fingers so only small chunks remain, and return to oven for an additional 10 minutes. This will crisp up the granola beautifully! Allow to cool completely before bagging.