Carrot Cake Granola

Carrot Cake Granola

Serves 4 / Time 40 min • A twist on my classic granola recipe. Soaking the raisins & carrots helps them stay plump and tender while baking. All that’s missing is cream cheese frosting.

1 cup oats
⅛ cup oat bran
2 tbsps shredded coconut
2 tbsps crushed walnuts or almonds
⅛ cup olive oil
¼ cup maple syrup
½ teaspoon vanilla
½ teaspoon cinnamon
2 tbsps raisins
3 tbsps shredded carrots
⅛ teaspoon pink Himalayan salt

1/ Preheat oven to 350°F and cover baking sheet with parchment paper.

2/ Combine oil, maple syrup, vanilla, cinnamon, & salt together in a small bowl. Whisk to combine. Add raisins & shredded carrots, stir to combine. Let soak for at least 10min.

3/ Combine oats, oat bran, shredded coconut, & walnuts in a large bowl. Stir to combine.

4/ After the raisins & carrots have soaked, add wet ingredients to dry ingredients. Stir to fully combine. Spread the granola on the baking sheet & cook for 28-32min, until the edges are beginning to brown. Let cool completely before removing from baking sheet. Enjoy with dairy-free yogurt.