Carrot Cake Granola
The cozy flavors of classic carrot cake transformed into a crunchy granola that's perfect for breakfast.
Servings: 1 jar
Ingredients
- 150 grams rolled oats
- 50 grams pecans roughly chopped
- 50 grams walnuts roughly chopped
- 40 grams pumpkin seeds
- 40 grams sunflower seeds
- 80 grams grated carrot if using julienned carrots, chop them finely
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 4 tbsp honey
- 3 tbsp sunflower oil
Instructions
- Making granola is incredibly easy. Add all the ingredients to a large bowl and stir until everything is evenly coated and slightly sticky.
- Spread the mixture evenly over a baking sheet lined with parchment paper.
- Bake for 15-20 minutes at 350˚F/180°C (conventional oven), stirring halfway through.
- Let the granola cool completely on the baking sheet before transferring it to a storage jar.
How to store
Store the granola in an airtight container for at least 2 weeks.