Carrot granola? You bet, if there’s a delicious way I can add veggies into a dish, I’m all over it. And this carrot granola fits the bill. The carrots add great color and texture and the spices that accompany them add great flavor. Now we have carrots for breakfast!
Two things were at play when carrot granola became a thing in our house. First, we had a glut of homegrown carrots that I needed to use up. Second, I wanted a new twist on our usual homemade granola. We love the original, in fact, I make it at least twice a month, but a little variety would be nice.
And so, carrot granola or carrot cake granola was born.
- 3 cups large flake rolled oats
- 1 1/2 cups grated carrots
- 1/2 cup raw, unsalted sunflower seeds
- 1/2 cup raw, unsalted pepitas (hulled pumpkin seeds)
- 1 cup nuts, coarsely chopped (pecans or walnuts)
- 3 tsp pie spice
- 1/4 cup canola oil
- 1/4 cup maple syrup or honey
- 2 Tbsp brown sugar
- 1 tsp vanilla
- Preheat oven to 325°F.
- Pour oats in a large bowl.
- Stir in carrots, seeds, nuts, and pie spice
- In a small bowl, mix oil, syrup, brown sugar and vanilla.
- Pour oil mixture into oat mixture and stir until well distributed.
- On a large rimmed cookie sheet, spread out mixture evenly.
- Bake for 20 to 30 minutes, stirring every 8-10 minutes to ensure even browning.
- Remove from oven and cool completely.
- If you wish, add your favorite dried fruit and any other additional items (eg. puffed quinoa, coconut, bran buds, dried cranberries, raisins, etc)
- Place in airtight container.
- Store sealed in a cupboard for several weeks. For longer storage and maximum freshness, keep in freezer.
- Makes 5-6 cups
- To replace pie spice use your favorite combination of cinnamon, nutmeg, ginger, cloves and cardamom.
- Consider adding other seeds like ground flax seeds, hemp hearts, chia seeds.
- Add dried fruits (cranberries, raisins, apples) after roasting.
Making Carrot Granola
Making homemade granola is super easy. Just toss all the dry ingredients (including the raw shredded carrots) in a bowl, mix the sweeteners with some oil, mix and bake.
Here’s are some before and after baking photos.
Store granola in tightly sealed containers for several weeks. For longer storage, keep in freezer.
If you make this carrot granola, let me know what you think. Leave a comment or take a photo and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.