Carrot Cake Granola

For me granola has to be one of the best breakfasts that you can have but often they can be a little boring and I want something a bit different. Plus most of the shop bought granolas have a lot of dried fruit in them which tastes lovely but plays havoc with my blood sugar.

I came up with this idea the other day but waited until sunday morning to make it as I had a bit more time then. I thought that carrots work really well in cake and so they should be good in granola and they are, they offer a lot of natural sweetness and as I used Xylitol to sweeten it a bit more it is effectively sugar free.

There are lots of health benefits to this granola as it contains a good mix of seeds and walnuts so is high in Omega 3 and 6 and also has a good portion of Vitamin B6 and Vitamin A as well as a wide range of other vitamins and minerals that will leave you feeling fantastic. The oats are one of the best things for keeping a balanced blood sugar and so will help to keep you feeling full for longer.

In addition this lovely granola is high in dietary fibre and I have given it an extra dose of protein which again will help to fill you up and so you may find you need to eat less than expected. If you are looking for a breakfast that tastes lovely and will leaving you feel great after then this is the perfect option.

Carrot Cake Granola

Makes 10 Servings

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Ingredients

200g/8oz Carrots, grated

200g/8oz Jumbo Oats

3 tbs Coconut Oil

3 tbs Xylitol

2 tsp Mixed Spice

1 tsp Cinnamon

1/4 tsp Nutmeg

50g/1.75oz Walnuts, roughly chopped

8 tbs Mixed Seeds

4 tbs Desiccated Coconut

3 tbs Goji Berries

2 tbs Pea Protein *

Instructions

1. Preheat oven to 150C/300F/Gas Mark 2. Line a baking tray with parchment paper

2. In a large bowl mix together the oats, carrots and spices. Melt the coconut oil and xylitol and combine with the oat mixture until everything is well covered.

3. Spread the oat mixture out on baking tray to make a flat layer and cook in the oven for 45 mins of until dry and slightly browned. Make sure you turn the granola every 10 minutes or so to prevent burning.

4. Remove from the oven and allow to cool for about 20 mins and then pour into a large bowl and mix in all of the other ingredients. Serve with milk or yoghurt of your choice. Store in an airtight container and it should keep for a couple of weeks.

Notes

1. If you don’t have pea protein then use any protein powder that you have or you could use ground flaxseeds.

2. If you want it to be a gluten-free breakfast then make sure you get gluten-free oats.