Have you ever tried making you own breakfast granola? The very best part of it is, of course, that you can change the flavours at your pleasure. And it’s so easy to make! this granola really remind of carrot cake, which I just LOVE. I have to admit it: it’s so good, sometimes I eat a spoon just like this, as a crunchy and sweet treat after dinner.
This recipe comes from the book ‘Root & Leaf‘ by Rich Harris. A gem we found a couple of weeks back in a bookstore (yay finally we can go shopping again) and I just fell in love. Not only it’s so quick to make and bake, it’s flawless as well. You can store it in a big airtight container for up to a couple of weeks- if you manage to make it last as long- and it will maintain the crunchy texture and pungent cinnamon flavour.
I just love going to bookstores and buying books to get inspirations. I usually make variations to the recipes, mix recipes from different books together and just try out different combinations. This one, however, was just perfect as it is, in my opinion. Try it out, you’ll be amazingly suprised.
”The recipe came about after a recent trip to New York, where I had an amazing carrot cake muffin for breakfast one morning. I’m far too lazy to make a fresh batch of muffins every morning so a granola version was the obvious choice”Rich Harris – Root & Leaf
Carrot Cake Granola
- Electric Food Chopper
- 150 gr Oats
- 100 gr Mixed Seeds (Sunflower, Pumpkin, Linseeds etc)
- 100 gr Almonds or Pecans
- 50 gr Dark Chocolate
- 2-4 tsp Ground Cinnamon
- 4 tbsp Honey or Maple/Agave Syrup
- 2 tbsp Vegetable Oil
- 1 large Carrot, grated
- 1 Apple, grated
- 1 Orange zest
- 150 gr Raisins optional
- 150 gr Yogurt
- 100 gr Frozen Raspberries
- 100 gr Blueberries
- pich Shredded Coconut
- to taste Ground Cinnamon
- Preheat the oven to 160C and put all the main ingredients (except the raisins) together in a bowl. Grind the chocolate and add it as well. Scrunch everything together with your hands and mix together. Tip into a large baking tray lined up with foil, spreading everything out evenly.
- Bake for 30 min, stirring halfway through cooking.
- Add the raisins, stir through and bake for further 20 min, until golden and crunchy.
- Let it cool. To serve: blend together the yogurt with the raspberries, adding some milk in case the mixture results being too dense. Spoon it in a bowl adding blueberries, shredded Coconut, granola and cinnamon to taste.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!