Give your morning a bright-eyed start by topping your breakfast yogurt with crunchy carrot granola, chock full of pumpkin seeds and almonds.


Carrot Granola

Give your morning a bright-eyed start by topping your breakfast yogurt with crunchy carrot granola, chock full of pumpkin seeds and almonds.

Ready In: 00:45

Level: Easy


Prep: 00:15

Cook: 00:30

Yields: 3 cups of granola

    Ingredients

  • 2 c oats
  • ¼ c pumpkin seeds
  • ⅓ c whole raw almonds
  • ¼ c sunflower seeds
  • 1 TBLSP poppy seeds
  • 1 TBLSP sesame seeds
  • ¼ TSP cinnamon
  • ¼ TSP cardamom
  • ½ TSPginger
  • ¼ TSPsalt


  • ⅓ c brown sugar
  • ⅓ c agave syrup
  • ⅓ c maple syrup
  • ⅛ c canola oil
  • ⅛ c carrot juice


  • ½ c grated carrots (approximately 2 whole carrots)
  • 1 c of Stonyfield Organic Greek plain Whole Milk yogurt

directions

Step 1

Bring brown sugar, agave syrup, maple syrup, canola oil, and carrot juice to a boil in a pot over medium heat.

Step 2

In a separate, heat-proof bowl, toss the oats with nuts, seeds and spices.

Step 3

Pour the hot syrup into the bowl and stir to coat everything.

Step 4

Add the grated carrots and stir a few more times to make sure it’s all mixed.

Step 5

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)

Step 6

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.