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Parsnip Carrot Cake Granola

Carrot Cake Granola

This healthy, gluten free granola recipe features two vegetables and a whole lotta flavor!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 467kcal



  • 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