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Carrot Cake Granola
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Carrot Cake Granola

This delightful recipe is easy to follow and perfect for any occasion.

Course: Breakfast, Snacks, Baked Goods
Cuisine: Vegan, gluten-free

Ingredients

  • 2 1/2 cups rolled oats old fashioned whole oats, large
  • 2 cups carrot about 2-3 medium sized carrots, grated
  • 1/2 cup pecans unsalted and raw, broken
  • 1/4 cup pumpkin seeds unsalted and raw
  • 5 Tbsp coconut oil melted
  • 1/2 cup maple syrup the good stuff
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp cloves ground

Instructions

    Cup of Yum
  1. Preheat oven to 350F
  2. In a large bowl, mix together oats, grated carrot, pecans, pumpkin seeds, coconut oil, and maple syrup until everything is well coated in the oil and syrup. Sprinkle the ground cinnamon, allspice, and cloves on top and mix until everything is evenly coated.
  3. Spread onto a large, baking sheet and bake for 20 minutes, give it a good turn and a stir to promote even crisping, then bake again for another 20 minutes.
  4. Remove from oven and let cool on a wire rack (give it another stir for good measure). The mixture will seem kind of soft and not granola-y but it'll crisp up. Once cooled completely, remove from the pan and store in an airtight container.