The Sunrise Granola was a great hit at our house. It was delicious, sugar free and very filling. I thought that I would try something different by using a root vegetable this time: the carrot. I absolutely love carrots and I love carrot cake. I have noticed that I’m a little sensitive to walnuts, so I substituted these.
What do you need?
1 carrot, grated
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp almond/cashew butter
200 grams steel-cut oats
10 grams pumpkin seeds
10 grams desiccated coconut
15 grams hazelnuts
2 tbsp sesame seeds
What do I have to do?
Preheat the oven on 190°c / 400°f.
1. Mash the banana and make sure that you don’t leave in any big chunks. These will stay soft after cooking and soften the granola.
4. In a different bowl you add the oats, desiccated coconut, pumpkin seeds, hazelnuts and sesame seeds. Mix this.
6. Put the granola on a baking sheet and in the oven. Bake this in 15 – 25 minutes.
Rotate the granola every 5 minutes, so everything bakes evenly and one side won’t burn.
7. When the granola is dry and crunchy, take the granola out of the oven and let cool completely.
Add a handful of raisins and other chopped dry fruit. Store in a glass jar or plastic container. The granola will stay good for about 2 weeks.
This Carrot Cake inspired Granola is sweet, but totally sugar free. You can fully enjoy a bowl with a little bit of yogurt or (vegan) milk. I calculated the calories in a serving (total of 6 servings): 328 kcal, 46 carbs, 13 grams fat, 10 grams protein and 8 grams of sugar. The fat and protein is dependent on which nut butter you are using and how much you are using.
What is your favorite breakfast?
Leave a comment down below.
Thanks for reading and see you next time…
Remember, eat your veg! ^.^