CARROT CAKE GRANOLA
Carrot Cake Granola brings the comforting flavours of classic carrot cake into a nutritious and crunchy form. This wholesome breakfast blend combines finely grated carrot, rolled oats, raisins, chopped walnuts and a dash of ground cinnamon, all gently coated in maple syrup. The mixture is oven-baked to golden perfection, resulting in a naturally sweet, warmly spiced granola with plenty of texture. Ideal for busy mornings or meal prepping, it offers a convenient and flavourful start to the day. Rich in fibre and packed with essential nutrients, it pairs wonderfully with yoghurt, milk or a smoothie bowl. Whether you are seeking a nourishing snack or a way to upgrade your usual breakfast, Carrot Cake Granola is satisfying and energising. It is also an excellent option for those wanting to incorporate more vegetables into their meals in a subtle, enjoyable way.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Easter, Fall, Birthday, Mother’s Day, Family Reunion, Halloween, Thanksgiving, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, High Fibre, Kid Friendly, Healthy, Quick & Easy
DISH TYPE
Carrot Cake
INGREDIENTS
The preparation of Carrot Cake Granola involves the following ingredients:
- 30 g rolled oats
- 1 tablespoon finely grated carrot
- 10 g raisins
- 10 g chopped walnuts
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 263.5 kcal
- Fat: 8.6 g
- Saturated Fat: 1 g
- Carbohydrate: 44.5 g
- Sugar: 19.7 g
- Sodium: 11.7 mg
- Fiber: 4.5 g
- Protein: 6.1 g
- Calcium: 59.6 mg
- Potassium: 296.7 mg
- Iron: 2 mg
PREPARATION
- Preheat The Oven: Preheat your oven to 160°C (fan 140°C) or 325°F. Line a small baking tray with parchment paper for even baking and easy clean-up.
- Prepare The Base: In a bowl, mix the rolled oats, grated carrot, raisins, chopped walnuts and cinnamon. Stir well to combine all the dry ingredients.
- Add The Syrup: Drizzle maple syrup over the oat mixture. Stir gently but thoroughly, making sure everything is evenly coated and slightly sticky.
- Spread On A Tray: Spread the mixture evenly over the lined baking tray. This ensures the granola toasts evenly and prevents clumping during the baking process.
- Bake Until Crisp: Bake in the preheated oven for 20 to 22 minutes. Stir halfway through to promote even browning and prevent the raisins from burning.
- Cool And Store: Remove The Granola from the oven and let it cool completely on the tray. It will continue to crisp as it cools.
PREP TIME
7 minutes
COOKING TIME
22 minutes
TIPS
These tips can help you make a better Carrot Cake Granola:
- Prevent Excess Moisture: Gently pat the grated carrot dry with a paper towel to minimise excess moisture in the granola.
- Uneven Browning: Stir halfway through baking to prevent uneven browning or burnt raisins.
- Even Spreading: Use silicone spatulas for even spreading and easy mixing.
VARIATIONS
- Vegan Option: The recipe is already vegan-friendly if using pure maple syrup.
- Nut-Free: Swap walnuts for pumpkin or sunflower seeds to cater for nut allergies.
- Spice Blend: Add a pinch of nutmeg or ground ginger for a deeper carrot cake flavour.
- Extra Crunch: Add toasted coconut flakes after baking for an added texture.
- Low Sugar Version: Reduce maple syrup slightly or substitute with date syrup for a naturally sweetened variation.
PREPPING AND STORAGE
- Room Temperature: Store in an airtight container at room temperature for up to 1 week. Keep away from humidity and direct sunlight.
- Refrigeration: Refrigerate in a sealed jar for up to 10 days if your kitchen is particularly warm or humid.
- Freezing: Portion the granola into zip-top bags and store in the freezer for up to 1 month. Thaw on the counter and enjoy as usual.
- Serving Tips: Layer into breakfast parfaits, sprinkle over baked apples or enjoy with a splash of almond milk for a quick and filling breakfast.