Give your morning a bright-eyed start by topping your breakfast yogurt with crunchy carrot granola, chock full of pumpkin seeds and almonds.
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 minutes
Level: Easy
Prep: 15 minutes
Cook: 30 minutes
Yields: 3 cups of granola
- 2 C oats
- ¼ c pumpkin seeds
- ⅓ c whole raw almonds
- ¼ c sunflower seeds
- 1 tbsp poppy seeds
- 1 tbsp 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 Stonyfield Organic Greek plain Whole Milk yogurt
Ingredients
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.
