Carrot Cake Granola
This healthy, gluten free granola recipe features two vegetables and a whole lotta flavor!
Servings 6 people
Preheat the oven to 275 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine the oats, pecans, coconut, grated carrots and parsnips, cardamom, cinnamon, and sea salt. Pour in the honey, olive oil, and vanilla. Mix until well combined.
Transfer to the lined baking sheet and spread the mixture into an even layer. Bake for 40 minutes, turning it over with a spatula at 20 minutes.
Remove from oven and let the granola cool entirely (at least 15 minutes). Break it into clumps and store in glass containers in a cool dry area. Enjoy!
- If you don't have parsnips, just double the amount of carrots.
- Sub maple syrup for honey to make this vegan.
- This granola can last for a couple of weeks at room temperature, but I bet you'll eat it sooner than that!
- Serve with milk, yogurt, ice cream, or sprinkled over fruit.
Serving: 1cup | Calories: 467kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Sodium: 216mg | Potassium: 372mg | Fiber: 8g | Sugar: 19g | Vitamin A: 3574IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg