Carrot Cake Granola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
2 cups large-flake rolled oats1 ½ cups wheat germ½ cup sunflower seeds½ cup unsweetened shredded coconut½ tsp cinnamon¼ tsp nutmeg½ tsp salt4 medium coarsely grated carrots3 tbsp canola oil½ cup orange juice⅓ cup brown sugar2 tbsp agave nectar (or honey)1 tbsp vanilla⅓ cup raisins¼ cup diced dried pineapple
Preheat the oven to 325F and line a rimmed baking sheet with parchment or Silpat.
Stir together the oats, wheat germ, sunflower seeds, coconut, cinnamon, nutmeg, salt and carrots in a large bowl.
Whisk together the oil, orange juice, sugar, agave and vanilla in another bowl.
Pour over the dry mixture, stirring well.
Spread out on the baking sheet.
Bake for 30 minutes, then gently stir the granola to break it into clusters.
Bake 30 minutes longer.
Stir in the raisins and pineapple.
Cool completely on the sheet before transferring to an airtight container.
Serving Size: Makes ~8 ½ cups, 17 (1/2 cup) servings
Number of Servings: 17
Recipe submitted by SparkPeople user JO_JO_BA.
Stir together the oats, wheat germ, sunflower seeds, coconut, cinnamon, nutmeg, salt and carrots in a large bowl.
Whisk together the oil, orange juice, sugar, agave and vanilla in another bowl.
Pour over the dry mixture, stirring well.
Spread out on the baking sheet.
Bake for 30 minutes, then gently stir the granola to break it into clusters.
Bake 30 minutes longer.
Stir in the raisins and pineapple.
Cool completely on the sheet before transferring to an airtight container.
Serving Size: Makes ~8 ½ cups, 17 (1/2 cup) servings
Number of Servings: 17
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 176.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 71.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.4 g
- Protein: 4.9 g
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