This Carrot Cake Granola is made with all the good stuff of a carrot cake, in the convenient form of granola! It features sweet coconut, fresh carrots, and warm cinnamon. It’s refined sugar free, gluten free, and vegan!
Carrot Cake Granola Ingredients:
How to make a Carrot Cake Granola:
- Preheat the oven! Preheat to 350 degrees.
- Mix! Mix all ingredients except white chocolate chips, pineapple, and coconut.
- Spread it out. Line a baking sheet with foil and spread the mixture out in a thin layer on the sheet. It may take 2 pans.
- Bake! Bake for 15-20 minutes or until light brown. Time will depend on the thickness of your granola layer.
- Add the pineapple and coconut. Remove the granola from the oven and add these to it in the pan. Use a spoon to stir everything together in the pan and then flatten it back out into a thing layer.
- Bake! Return to the oven and bake for 5-7 minutes until golden brown and crispy.
- Add the chocolate. Let the granola cool until cool to the touch. Add the white chocolate and mix. Enjoy right away or store in an airtight container.
How long does this dish take? 30 minutes
How much does this make? 6 servings
Does this meet my dietary needs? This recipe is vegan and gluten free
How many bowls should I plan for this meal? 1 bowl and 1 pan
How long does this keep? 1 month in freezer, 2 months in a sealed container in the cupboard
Is it freezer friendly? Yes
Is this meal prep friendly? Yes! This can be taken for lunch, as a snack, or used for breakfast all week!
Can I pack this for lunch? Yup!
All substitution options are a 1:1 substitution unless noted otherwise.
Unsweetened Coconut: Any type of unsweetened dried coconut can be used. If using sweetened coconut, reduce the amount of added sweetener by half. Coconut can also be omitted.
Cashew Butter: Cashews are a nice substitute if you don’t have cashew butter. Just blend the cashews and milk together until smooth before you add the mango in order to blend the cashews butter. Any nut butter can be used but peanut butter will have a stronger flavor that may over power the granola.
Carrots: Sorry, no substitutions for this, but any type or cut style of fresh carrots can be used!
Coconut Oil: Cacao butter or canola oil can be used
Gluten Free Oats: any oats of choice can be used.
Dried Pineapple: Any dried fruit can be used, golden raisins, apricots, or mangos would be good!
Date Syrup: Maple syrup, honey, or agave can be used. Try this date syrup!
Vanilla Extract: Vanilla bean paste, powder or fresh vanilla can be used. It can be left out too in a pinch.
Macadamia Nuts: Almonds, pecans, or walnuts can be used. Macadamia Nuts can be found here.
Salt: No substitutions for salt.
Cloves and Cinnamon: Pumpkin pie spice, apple pie spice, or a combo of cinnamon, nutmeg, and cloves can be used
Ground Ginger: Fresh ginger or grated ginger can be used.
White Chocolate Chips: Any white chocolate chips or baking white chocolate chips. Only certain brands are vegan and dairy free, try these for dairy free or these that are sweetened with stevia (not non-dairy though).
Carrots were first documented to have come from the area around Afghanistan around 900 AD. By the 1300’s they had spread to China and soon to the rest of the world. Baby carrots are the most common way to eat carrots, but baby carrots aren’t a type of carrot, they are either parts of larger carrots or immature carrots. Carrots are sweet and hydrating, being made up of 88% water, they make a great snack for the active person. To make them even better for you, when carrots are cooked you can absorb nearly 40% of their nutrients but when eaten raw, you only absorb 3%, so eat your cooked veggies! (Source)
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- 6 tbsp sweetener
- 2 tbsp coconut oil
- 2 cups oats
- 1 cup carrots shredded
- 1/3 cup coconut shreds
- 1 tsp ginger
- 1 tsp vanilla
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp cloves
- 3/4 cup dried pineapples
- 1-1/4 cup macadamia nuts
- 2 tbsp cashew butter
- Preheat oven to 350 degrees
- Grate the carrots and grind or rough chop the macadamia nuts
- Mix all ingredients in a large bowl, except pineapple, coconut, and white chocolate chips
- Once well combined, placed on a foil lined baking sheet. Spread the granola evenly and thin, it may take 2 sheet pans.
- Bake for 15-20 min until light brown
- Remove from oven and add pineapple and coconut. Stir everything together in the pan and then flatten out again. Return pans to oven for 5-7 minutes until golden brown
- Let cool completely before mixing in the white chocolate chips or add whenever and have yummy melty granola