Ready In: 45 min
Prep: 15 min
Cook: 30 min
Yields: 3 cups of granola
Bring brown sugar, agave syrup, maple syrup, canola oil, and carrot juice to a boil in a pot over medium heat.
In a separate, heat-proof bowl, toss the oats with nuts, seeds and spices.
Pour the hot syrup into the bowl and stir to coat everything.
Add the grated carrots and stir a few more times to make sure it’s all mixed.
Spread on a cookie sheet with parchment paper and bake at 300℉. Every 10 minutes, stir well. Bake until a deep golden brown (about 30 minutes)
Enjoy it on its own or sprinkle it over some Stonyfield yogurt.
Chef's Note: If you are short on time or don’t have a juicer, you can buy pre-juiced carrots at your local farmer’s market or supermarket.