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Prep time
5 minutes
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Cook time
2 hours
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Serves
24
Author Notes
All the decadent flavors of carrot cake set against crunchy, nutty, and lightly-sweetened granola. Perfect for when the heart wants cake for breakfast but the head just keeps getting in the way.
Original recipe: https://www.colleenfinch.com/single-post/carrot-cake-granola —Finchly
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Ingredients
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1 1/2 cups
shredded carrots
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3 1/2 cups
rolled oats
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1 cup
coconut flakes
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1 cup
roughly chopped walnuts
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1/2 cup
roughly chopped pecans
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1/2 cup
sunflower seeds
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1/2 cup
sliced almonds
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3/4 cup
maple syrup
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1/4 cup
vegetable oil
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1 1/2 tablespoons
vanilla extract
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1/2 teaspoon
salt
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1 1/2 tablespoons
ground cinnamon
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1 teaspoon
ground nutmeg
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1 teaspoon
ground ginger
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1/2 teaspoon
ground cloves
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1/2 teaspoon
ground cardamom
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2 cups
golden raisin
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1 1/2 cups
white chocolate chips
Directions
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Preheat the oven to 250 degrees Fahrenheit and prepare a large rimmed baking sheet by lightly spraying it with non-stick spray.
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Toss together the ingredients from the carrots to the almonds.
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Whisk together the ingredients from the maple syrup to the ground cardamom.
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Pour the second bowl over the first and stir until thoroughly combined. Pour onto the prepared baking sheet and use your spatula to make sure it's evenly spread.
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Bake for 120 minutes while tossing the mixture every 20 or 30 minutes. The granola will be a deep golden color and smell delicious. Remove from the oven and let cool on the pan.
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Once cooled, scrape the granola into a large bowl and add the raisins and white chocolate. Toss to combine.
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