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 Vegetarian American Breakfasts Healthy Food EasterGive 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 Print RecipeIngredients2 C oats¼ c pumpkin seeds⅓ c whole raw almonds¼ c sunflower seeds1 tbsp poppy seeds1 tbsp 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 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.