This soft and chewy carrot cake granola is perfectly spicy and full of the best parts of carrot cake... Without all the guilt!
2 and 1/2cupsold-fashioned oatsnot quick*
1/2cupcoarsely chopped nutsI prefer pecans
1 and 1/2cupsshredded carrotsapproximately 2-3 large carrots
1/3cupmelted coconut oil
1/2cupsweetened shredded coconut
Preheat oven to 250ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the oats, chopped nuts, spices, and salt until thoroughly combined. Add shredded carrots and stir well. Set aside.
In a medium bowl, whisk together honey, coconut oil, and vanilla extract until smooth. You may need to heat mixture briefly in microwave if honey and/or coconut oil are not soft. Once mixture is smooth, pour over oat mixture and stir well to coat everything.
Pour granola onto baking sheet and spread out evenly over entire surface. Mixture will be quite wet and sticky. This is ok. Bake for 15 minutes, stir, bake 15 minutes, stir again, bake another 15 minutes, stir once again and then add coconut. Bake an additional 30 minutes. Allow granola to cool completely-- the air will help the granola crisp up. Toss in raisins. Granola will remain fresh in an airtight container at room temperature up to 3 weeks.
*Use certified gluten-free oats to keep this recipe GF friendly!