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: 45 min

Level: Easy

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
  • 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.

    make it with yogurt instead!