carrot cake granola from healthy-delicious.com

I’ve been craving carrot cake for weeks, but summer’s coming up quickly and I really don’t need to be eating cake right now. I decided to make carrot cake granola instead! It’s loaded with all of the goodies that you’d find in your favorite carrot cake: coconut, walnuts, raisins, and warm spices. I even got all trendy and threw in some quinoa, which adds a nutty flavor and slightly chewy texture. This is one of my new favorite treats – I keep disappearing into the kitchen to sneak a hand full.  It’s also great sprinkled over yogurt – I recommend coconut or lemon!
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Because the carrots and quinoa add so much moisture to this granola, it takes longer to make than my other granola recipes – about an hour total. You’ll start it at high heat to toast the oats and walnuts, then reduce the heat to dehydrate the carrots. The result is a great combination of crunchy, chewy, and soft textures. It’s also my contribution to this month’s leftover club, where food bloggers ship their leftovers to faraway friends. A bag of this carrot cake granola is headed off to Dani from Dining with Dani. I hope he likes it as much as I do! Be sure to check out the bottom of this post to see what everyone else made this month!

carrot cake granola from healthy-delicious.com

Carrot Cake Granola
 
Prep time
Cook time
Total time
 
This is a very lightly sweetened granola. If you prefer a sweeter granola with more clumps, double the honey.
Author:
Serves: 20
Ingredients
  • 2 cups rolled oats
  • 1 cup shredded carrot (about 2)
  • ¾ cup cooked quinoa
  • ½ cup walnuts
  • ¼ cup shredded coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • dash salt
  • 3 tablespoons honey
  • 3 tablespoons coconut oil (at room temperature)
  • 1 teaspoon vanilla
  • ¼ cup raisins
Preparation
  1. Heat oven to 350F. Line a baking sheet with a silicon mat or parchment.
  2. Mix fist 10 ingredients (through salt). In a separate bowl, mix together honey, coconut oil, and vanilla. Pour wet ingredients into dry ingredients; mix thoroughly. Spread in a thin layer on the baking sheet.
  3. Bake 15 minutes; stir. Reduce heat to 225F and bake 45 minutes, or until ingredients are dry and toasted. Remove from oven and let cool. Stir in raisins.
  4. Store in an airtight container.
Nutrition Information
Calories: 115 Fat: 5 Carbohydrates: 15.5 Fiber: 2 Protein: 3
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Check out what everyone else made this month! (I was the lucky recipient of the Pancakes and Bacon Cookies… Um, Yum!!!)
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Savory Simple – Quinoa Energy Bars
The Girl In The Little Red Kitchen – Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani – Pancakes and Bacon Cookies
Juanita’s Cocina – Butterscotch Browned Butter Blondies
Eats Well With Others – Salted Caramel Shortbread
Frugal Foodie Mama – Cookie Butter Pecan Bars
Let’s Give Peas a Chance – Chocolate Stout Brownies
Budget Gourmet Mom – Crisp Oatmeal Cookie Sandwiches
Sugar Dish Me – Strawberry Lemonade Loaf
Roxana’s Home Baking  – Chocolate chip bars
O’Boy! Organic – Rhubarb Cake
Omeletta – Brown Sugar Meringues
Eat Bake Drink Cook – Everything Cookies
Healthy. Delicious. – Carrot Cake Granola
Souffle Bombay – Sweet & Spicy Pecans
The Spiced Life – Garam Masala Caramel Corn
Bakeaholic Mama – Chocolate Cookie Dough Macarons
Whey Beyond the Naked Truth – Chia Seed Protein Bites
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Don’t you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club for more details!
carrot cake granola from healthy-delicious.com