Carrot Cake Granola

Ingredients

• 1 large carrot, finely grated

• 80g oats

• 30g almonds, roughly chopped

• 30g hazelnuts, roughly chopped

• 1 tbsp mixed seeds (pumpkin, sunflower etc.)

• 4 tsp maple syrup

• 1 tsp vanilla extract

• ½  tsp ground cinnamon

• 1 tbsp unsweetened shredded coconut

• 30g raisins
  

To serve (per portion):

• 125g full-fat Greek yoghurt

• Any fruit of your choice

Instructions

1. Preheat your oven to 160°C (fan 140°C) and line a baking tray with baking paper.

2. Add all the ingredients except the coconut and raisins to a large bowl and mix until everything is well coated. 

3. Spread the mixture evenly on the prepared tray and press it down lightly.

4. Bake for 25–30 minutes, stirring halfway through, until golden and crisp. 

5. Remove from the oven and let the granola cool completely on the baking sheet.

6. Once cooled, stir in the coconut and raisins.

7. Store it in an airtight jar for up to 2 weeks.

8. Serve with Greek yoghurt and fruit of your choice.

Breakfast

Serves: 4