carrot cake granola

  • 4 cups (360g/12½ oz) rolled oats 
  • 2 cups (240g/8½ oz) roughly grated carrots
  • 2 cups (320g/11¼ oz) roughly chopped pecans
  • 2 cups (200g/7 oz) roughly chopped walnuts
  • 1 cup (75g/2½ oz) shredded coconut
  • 3 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground nutmeg
  • 1 cup (250ml/8½ fl oz) pure maple syrup
  • ½ cup (125ml/4¼ oz) light-flavoured extra virgin olive oil 
  • 1 tablespoon vanilla extract
  • 1⅓ cup (520g/1 lb 1 oz) raisins
  1. Preheat oven 160°C (325°F). Line 3 large baking trays with non-stick baking paper.
  2. Place the oats, carrot, pecans, walnuts, coconut, cinnamon, ginger and nutmeg in a large bowl and mix to combine. Add the maple syrup, oil and vanilla and mix gently to coat. 
  3. Divide mixture between prepared trays and spread evenly. Bake for 20 minutes. Stir the mixture and bake for a further 10–15 minutes or until the granola is golden and crunchy. Allow to cool on the trays. Toss through the raisins and keep in an airtight container+. Makes 12 cups

+ Granola will keep in an airtight container for up to 4 weeks.

TO GIFT
Portion the Carrot Cake Granola in glass jars – we used jars from Ikea. Cover with a lid and decorate with a piece of calico that is tied with natural jute ribbon or string. Add a sprig of maple leaves or any other foliage that you may have in your garden. 

Photography: Chris Court

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