John Myers
Breakfast – Carrot Cake Granola
The perfect breakfast – carrot cake granola recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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