Granola makes for a great quick and easy snack or meal. It’s easy to pack and carry, stays fresh for a while when sealed well, and can be added to yogurt, milk, ice cream, fruit, and anything else you can think of.
This granola makes me so happy because of the orange carrot pieces, and the crunchy sweet texture. I was just going to call it Carrot Granola but that sounds way too wholesome. So when you’re craving carrot cake, try this instead.
For the past several years I’ve been avoiding grains, so my granola has been grain free, and I have a versatile grain-free granola recipe in my cookbook, Cooking for the Specific Carbohydrate Diet. That said, there is another diet I’m starting to pay attention to, the IBD-AID diet, which allows oats (SCD is grain free). IBD-AID is derived from the Specific Carbohydrate Diet (SCD), and is modified based on current research on the human microbiome.
If you’re using oats, IBD-AID recommends steel-cut oats and groats, but says rolled oats are ok. I used rolled oats for this recipe. Also, I made sure the oats are certified as gluten free.
If you’re following SCD or another grain free diet, just replace 2 cups of oats with a mixture of the nuts and shredded coconut. I’ve made this granola without the coconut and it came out equally great. So feel free to do your own substituting using your favorite nuts, seeds, and dried fruits.
Carrot Cake Granola
- 2 cups rolled oats or make grain free by substituting with 2 cups of a mixture of the nuts and shredded coconut
- 1 cup grated carrots about 2 carrots
- 1 cup raw pecans chopped
- 1 cup raw walnuts chopped
- 1/2 cup shredded coconut unsweetened, no additives
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup maple syrup or honey
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 3/4 cup raisins add after baking
- Preheat your oven to 325° F.
- Prepare 2 baking sheets with parchment paper.
- Combine the oats, carrots, pecans, walnuts, coconut, and cinnamon in a large bowl and blend with a wood spoon or spatula.
- Add the maple syrup, olive oil, and vanilla extract to the mixture and blend well.
- Spread across the baking sheets and bake for 20 minutes.
- Use the spoon to shuffle the granola around on the trays and bake for another 20 minutes.
- Turn the oven off and leave the granola in for another 10 minutes or so.
- Add the raisins and mix into the granola with a spoon.
- Cool and store sealed.