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 Go to recipes By Danny Seo Healthy FoodGive 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 Print RecipeIngredients2 c oats¼ c pumpkin seeds⅓ c whole raw almonds¼ c sunflower seeds1 TBLSP poppy seeds1 TBLSP sesame seeds¼ TSP cinnamon¼ TSP cardamom½ TSPginger¼ TSPsalt ⅓ c brown sugar⅓ c agave syrup⅓ c maple syrup⅛ c canola oil⅛ c carrot juice ½ c grated carrots (approximately 2 whole carrots)1 c of Stonyfield Organic Greek plain Whole Milk yogurtdirectionsStep 1Bring brown sugar, agave syrup, maple syrup, canola oil, and carrot juice to a boil in a pot over medium heat.Step 2In a separate, heat-proof bowl, toss the oats with nuts, seeds and spices.Step 3Pour 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 5Spread 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 6Enjoy 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.