Chris loves carrot cake. He also loves a big bowl of clustery granola cereal in the morning. It was only a matter of time before I put the two together.
Fresh, organic, flavor-packed carrots from our CSA really put this carrot cake granola over the edge. From the look of it, it looks like just any old granola. When you put it in your mouth, it’s like a mouthful of crunchy carrot cake. When you pour almond milk (or your vegan milk of choice) on it, it softens slightly and the milk becomes reminiscent of cream cheese frosting, so with every bite, it actually tastes like you are eating carrot cake. No joke. I broke out into a giddy fit of giggles with my first bite- the similarity is uncanny!
This cereal is perfect for those times when you wake up and you’re like “Man, I want a big bowl of cake.” You never say that? Ever? Ok, it’s just me then. Maybe it’s for those times when you’re on a long hike, and you wish you had a little bag of cake in your pocket for that extra boost of energy. Never happens? Ok. Maybe you’re short on time and you need to combine breakfast and dessert because you just don’t have time to eat both (I’m not even sure how this situation would occur, but I wish I had this sort of timing issue). Yes? Ok, then this granola is perfect for you!
carrot cake granola
Ingredients
- 4 cups rolled oats
- 1 cup flaxmeal
- 1 cup chopped pecans
- ¾ cup raisins
- 2 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon nutmeg
- ½ teaspoon cloves
- ¾ cup finely grated carrots
- ¾ cup apple juice
- ½ cup canola oil
- ¼ cup + 1/8 cup molasses
- ¼ cup + 1/8 cup agave syrup
- 2 teaspoons vanilla
Instructions
- Preheat oven to 275°. Line two baking sheets with parchment paper and lightly spray with vegan non-stick spray.
- In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredients, minus the grated carrots. Heat the wet ingredients in the microwave for about 1 minute and 45 seconds, until hot, but not boiling. Stir in the grated carrots.
- Add the wet ingredients to the dry ingredients and mix to combine. Divide the mixture between the two baking sheets, and spread out evenly. With your fingertips, go through and quickly “pinch” small clusters into the mixture. It won’t all be clustered, but will have a lot of small clusters.
- Put the baking sheets in the oven, one on the center rack, and one on the lower rack. After 25 minutes, switch the sheets, putting the one from the bottom rack on the center rack, and vice versa. Cook for another 20 minutes, and remove from oven. Let sit until cool. Once cool, gently remove from sheets and put into an airtight container.
I know this is my second post this week about turning cake into a healthy meal, and you’re probably saying “Good Heavens, somebody get this girl a cupcake!” I must have some sort of subconscious fixation with cake right now, but let me tell you, I am pretty dang pleased with the side-effects!
What is your favorite cake?
Photography by Chris Miller
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Okay…this is getting out of hand!! I’m throwing away my cookbooks, girl! This looks outstanding!
Thank you! I’m happy to keep you supplied with recipes!
aw man, i love carrot cake! this granola looks so good
Thanks, Caitlin! It’s even better with almond milk!
Never really woke up craving cake for breakfast but my hubby loves carrot cake and has some type of cereal for breakfast most days. I bet he’d love this!
Oooh, I bet he would!
I am new to your blog Kristy, and I can’t tell you how much I love it and your enthusiasm; I have a firm tofu pressed and ready to become ‘chevre’ as we speak. I’ll add pecans to my shopping list today and hopefully have my cake and eat it too for breakfast tomorrow!! YAY!!
You just made my morning, Jennifer! Thank you so much for introducing yourself! I sincerely hope you enjoy trying the recipes, and let me know how they go. Thank you so much for stopping by!
Delicious! Plus, if you throw a handful of this on top of vegan yogurt, you could almost pretend you’re eating it with “cream cheese” frosting.
Love the idea.
Great idea- I am definitely trying that with the next batch! Thank you!
Hello! New here last week by way of Cadry’s Kitchen. The tofu chevre is on the menu this week, but I immediately jumped on this granola this past weekend. It was my first time making granola, actually. It was delicious! Mine turned out chewy, rather than crunchy, but perhaps this is correct. If not, I think perhaps I didn’t spread mine thin enough on the baking sheets, or I should have baked a bit longer. Was yours crunchy?
Hi Sarah- Thank you so much for stopping by! I’m glad you liked the taste of the granola, but mine was crunchy rather than chewy. If you don’t let the granola cool completely in the pan before eating, it will be slightly chewy. If you did do that, then I would try one of 2 things: a. Try adding about 1/4-1/2 cup more oats (make sure they are rolled oats, not instant) to the mix next time, or b. Increase the cooking time by 10-15 minutes. By cooking it at such a low heat, it’s hard to burn it, but all ovens are different, so maybe yours just needs a little more time. If you try it again, let me know how it goes and if you have any questions, don’t hesitate to shoot me an email- I’ll try to help you ASAP. Good luck with the tofu chevre!
this looks wonderful
Thank you!
Chris is outdoing himself with these photos. Beautiful!
I just told Chris, and he says “Thank you! That’s so sweet!” I am a pretty lucky girl- he makes such a great teammate!
WOAH!! I LOVE having dessert for breakfast, so I’m ALL OVER this! Nom!
You and me both, sister!
update!! I made this granola and it was so good I packaged some into my mothers day gift basket for my mom!! I included a bag of hemp seed and pretty handtowels and she was thrilled. Thank you for your remarkably yummy recipes!
Oh Jennifer! Thank you! I love your gift basket- Your mother is one lucky lady! I hope she has a wonderful Mother’s Day!
Do you think I could leave out most of the oil?
I think that would be totally fine. I would perhaps leave in a tablespoon or two, but it would probably be fine without it as well. Enjoy!
Every single time I forget about your blog, then re-find it because I recall “that great white pizza”/”that Sunflower Cheddar” etc., I totally want to kick my butt for forgetting. There are still soo many great recipes and stories to discover – like this one!
I just made Granola, but it won’t last long. Then I’ll try this one. I go crazy for all things carrot cake.
Best wishes, Lara
Lara recently posted…Green, green, green and mint green.