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–+ servings

Carrot Cake Granola

Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!
5 from 3 votes
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Servings: 12 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Equipment

Ingredients

  • 3 cups oats gluten-free if needed
  • 1 cup raw walnuts roughly chopped
  • 1 cup sliced almonds any almond will work
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened coconut
  • ¼ cup ground flax
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground clove
  • 1 medium sized carrot grated
  • ¾ tsp sea salt
  • ½ cup olive oil
  • ½ cup maple syrup
  • ½ cup peanut butter
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection*.
  • Add dry ingredients into a large bowl.
  • Grate carrot over dry ingredients and stir well.
  • Add wet ingredients to a small pot. Transfer to stovetop over medium low heat stirring until fully combined.
  • Pour wet over dry and mix until no dry ingredients remains.
  • Spread evenly onto 2 baking sheets*. Press the granola down WELL using your spatula.
  • Bake for 35-45 minutes until the granola is dry to the touch and golden brown*.

Notes

Mixture should not be too thin or thick or it WILL NOT CLUMP or get CRUNCHY.
Ovens are not created equal! Some ovens are hotter/cooler than others. Keep an eye on your granola to ensure it doesn't burn. If your granola isn't crunchy you can bake it twice (kinda like a biscotti) until it fully dries out.

Nutrition

Serving: 1cup | Calories: 458kcal | Carbohydrates: 32g | Protein: 11g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 201mg | Potassium: 387mg | Fiber: 7g | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.