Carrot Granola

Carrot Granola

Prep Time: 15 MINUTES

Serves: 3 CUPS

Cook Time: 30 MINUTES

  • 2 cups oats
  • ¼ cup pumpkin seeds
  • ⅓ cup whole raw almonds
  • ¼ cup sunflower seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp sesame seeds
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • ½ tsp ginger
  • ¼ tsp salt
  • ⅓ cup brown sugar
  • ⅓ cup agave syrup
  • ⅓ cup maple syrup
  • ⅛ cup canola oil
  • ⅛ cup carrot juice
  • ½ cup grated carrots (approximately 2 whole carrots)
  • 1 cup Stonyfield Organic Greek plain Whole Milk yogurt
  1. Bring brown sugar, agave syrup, maple syrup, canola oil, and carrot juice to a boil in a pot over medium heat.
  2. In a separate, heat-proof bowl, toss the oats with nuts, seeds and spices.
  3. Pour the hot syrup into the bowl and stir to coat everything.
  4. Add the grated carrots and stir a few more times to make sure it’s all mixed.
  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)
  6. Enjoy carrot granola 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.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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