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Carrot cake granola

Carrot cake granola served with yogurt and fresh fruit

Carrot cake granola

Name: Carrot cake granola
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 8-10
Ingredients: 350g jumbo oats; 2 tsp mixed spice; 125g walnuts roughly chopped; 1 large carrot peeled and grated; 75g unsalted butter or coconut oil, melted; 60g runny honey; 100g sultanas

Esther Clark

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Serves 8-10

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.5 out of 5.4 ratingsRate

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Combine mixed spice, grated carrot, sultanas, walnuts and oats for a granola that's reminiscent of our favourite bake - use it to top yogurt or a real carrot cake!

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g jumbo oats
2 tsp mixed spice
125g walnuts

roughly chopped
1 large carrot

peeled and grated
75g unsalted butter

or coconut oil, melted
60g runny honey
100g sultanas

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Nutrition: Per serving (10)

kcal337
fat18g
saturates5g
carbs36g
sugars12g
fibre4g
protein7g
salt0.04g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Toss together the oats with the mixed spice, roughly chopped walnuts and carrot (after squeezing out excess liquid) in an oven tray. Stir through the melted unsalted butter or coconut oil and the runny honey, then bake for 35-40 mins until golden brown, stirring halfway. Leave to cool completely, stir through the sultanas and store (see below). Serve with thick Greek yogurt and fruit, such as berries and sliced apple, or sprinkle on a carrot cake.

RECIPE TIPS

HOW TO STORE

The best way of storing granola is in an airtight glass jar. Once stored it will keep for up to six weeks.

Recipe from Good Food magazine, May 2019

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A star rating of 3.5 out of 5.4 ratings

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