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: 45 min
Prep: 15 min
Cook: 30 min
Yields: 3 cups of granola
- 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
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.