Spring is coming.
I don't know about you, but I can see the changes in the season here in Austin Texas already. It's staying daylight out longer and longer in the evenings now and the sky is a brighter shade of blue. The birds are chirping, the grass is turning green, and it's warming up to a perfect 70 degrees on most days.
I know that we will likely have a few more 'winter' days or grey rain, but it's always nice to see the onset of Spring. It's probably my favorite season (when it comes to the weather especially.) That's why I've started this weekend off right with this Spring inspired carrot cake granola!
Granola has been my go-to breakfast lately. It's easy to make and perfect for meal prep. I thought I would 'up my granola game' though by making one that was based off one of my Spring favorites; carrot cake!
It's true. There are carrots in this granola. And before you head for the hills, just hear me out! This granola truly does taste like carrot cake. With all of the spices, raisins, nuts, and carrots, it's a great way to start the day off in a Spring fashion.
The best part is that this granola is SO easily gluten-free. All you have to do is make sure that your oats are certified gluten-free. Boom. Done. And since we're using a syrup instead of honey, it's vegan and vegetarian too!
I guess like the spoon says, this granola is a real cereal killer.
Carrot Cake Granola
Servings: 14 • Size: About 1/2 Cup • Calories: 192 • Fat: 13 g • Saturated Fat: 6 g • Carb: 19 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g • Sodium: 92 mg
2 C. Old-Fashioned Oats (Gluten-free if desired.)
1 C. Shredded Carrots
1 C. Raw Pecans
1 C. Raw Walnuts
1/2 C. Big Coconut Flakes
1/2 C. Raisins
1/4 C. Maple Syrup
1/4 C. Coconut Oil, Melted
1 Tsp. Ground Cinnamon
1/2 Tsp. Salt
1/4 Tsp. Ground Ginger
1/4 Tsp. Chia Seeds
1/8 Tsp. Ground Nutmeg
Pinch of Cloves
Preheat the oven to 350 degrees F. and line a couple of baking sheets with foil, parchment paper, or silicone baking mats for easy clean-up; set aside.
In a large bowl, mix together all of the ingredients until everything is evenly coated with coconut oil, spices, and syrup.
Divide the mixture evenly between the two baking sheets and spread out.
Place the baking sheets into the oven to bake for about 20-25 minutes; stirring halfway through the baking time.
Once done, remove from the oven and allow to cool completely.
Enjoy or store in an air-tight container for 5-7 days.
Nutritional Claims: Low Sodium, Kidney Friendly, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher