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Breakfast – Carrot Cake Granola

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 455 kcal

Ingredients
 

  • 200 g Grated carrots
  • 100 g Fine oat flakes
  • 100 g Hearty oat flakes
  • 100 g Hazelnuts
  • 30 g Sunflower seeds or sesame seeds
  • 50 g Uncooked quinoa, or quinoa flakes or puffed quinoa
  • 1 pinch Salt
  • 1 tbsp Hazelnut butter
  • 3 tbsp Maple syrup
  • 3 tbsp Orange oil, or apricot or coconut oil
  • 2 tsp Cinnamon
  • 1 tbsp Gingerbread spice, or 1 pinch each of allspice, ginger, cloves, aniseed
  • 1 tbsp Turmeric Latte Vanilla Spice from Sonnentor
  • 70 g Raisins

Instructions
 

  • Spread the grated carrots on a baking sheet lined with baking paper and dry on the middle rack at 130 degrees top / bottom heat for about 25 minutes. Stir every 10 minutes. Chop the nuts.
  • Mix all ingredients (except raisins) well in a bowl. Take the carrots out of the oven and put the whole granola mixture on the baking tray. Mix everything well. Heat the oven to 175 degrees top / bottom heat. Roast the mixture on the middle rack for approx. 20 - 25 minutes, turning or stirring again approx. Every 10 minutes. Just before the end of the cooking time, fold in the raisins.
  • It doesn't get really crispy until it has cooled down. Tastes delicious with milk or on yoghurt. Also very tasty as a topping with vanilla ice cream. I already sprinkled the granola as a crumble layer on a carrot cake (on the still moist glaze).
  • Optionally, you can add 3 tablespoons of desiccated coconut or cocoa nibs to the muesli before baking. As an alternative to raisins, you can also use dried apricots. As an alternative to the turmeric-vanilla spice, you can also use 1 teaspoon ground vanilla and 2 teaspoons turmeric.

Nutrition

Serving: 100gCalories: 455kcalCarbohydrates: 42.1gProtein: 8gFat: 28.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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