Carrot Cake Granola

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Nutritional Info
  • Servings Per Recipe: 17
  • 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

View full nutritional breakdown of Carrot Cake Granola calories by ingredient


Introduction

Adapted from http://www.heathersfrenchpress.com/2013/04
/carrot-cake-granola.html, this crunchy cereal mix incorporates shredded carrots, coconut, wheat germ, sunflower seeds and dried fruit for a dessert-worthy blend healthy enough for breakfast. Adapted from http://www.heathersfrenchpress.com/2013/04
/carrot-cake-granola.html, this crunchy cereal mix incorporates shredded carrots, coconut, wheat germ, sunflower seeds and dried fruit for a dessert-worthy blend healthy enough for breakfast.
Number of Servings: 17

Ingredients

    2 cups large-flake rolled oats
    1 ½ cups wheat germ
    ½ cup sunflower seeds
    ½ cup unsweetened shredded coconut
    ½ tsp cinnamon
    ¼ tsp nutmeg
    ½ tsp salt
    4 medium coarsely grated carrots
    3 tbsp canola oil
    ½ cup orange juice
    ⅓ cup brown sugar
    2 tbsp agave nectar (or honey)
    1 tbsp vanilla
    ⅓ cup raisins
    ¼ cup diced dried pineapple

Directions

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.