Carrot cake granola
  • Dry ingredients:
  • 2 cups rolled (old-fashioned) oats
  • ½ cup almond meal
  • 1 cup shredded coconut
  • ½ cup pecans, roughly chopped
  • ½ cup walnuts, roughly chopped
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp crushed cloves
  • 1 large or 2 small carrots, peeled and grated
  • Wet ingredients:
  • ⅓ cup coconut oil
  • ¼ cup maple syrup
  1. Preheat oven to 170 C || 340 F
  2. Wash and peel the carrots and then grate either using a box grater or using the fine grater attachment on a food processor - this will result in finer shreds of carrot which I prefer.
  3. Add the carrot with the other dry ingredients in a large bowl and mix well to combine.
  4. Add the coconut oil and maple syrup to a small saucepan over low heat and stir until melted together, and then stir through the dry ingredients.
  5. Pour the mixture into a lined baking tray and bake around 20 - 25 minutes. Stir after 15 minutes.
  6. Keep an eye on the granola especially during the last 5 - 10 minutes to make sure the edges do not burn.
  7. Once cooked, remove from oven and allow to cool completely on the tray.
  8. Transfer to a large air-tight container and keep stored for up to three weeks.
Recipe by to her core at