Carrot Cake Granola

This Carrot Cake Granola is loaded with all the ingredients from the classic cake recipe. This dessert for breakfast never disappoints! 

This is a sponsored post on behalf of Diamond of California Nuts. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

New Year’s resolutions. Anyone? Still going strong, or have you aborted the mission?

Growing up, my dad would always go around the table on New Year’s Day, over a feast of pork roast and sauerkraut for good luck, and ask each one of us what our resolution would be for the new year. I’d quickly make something up, and most of the time forget what it was by the end of January.

Well, it’s the end of January guys (which I can’t really even believe), and although I don’t have a specific resolution set in stone for 2018, I’ve been trying to eat healthier and hit the gym a few more days a week than usual. And believe it or not, it’s working. Woot woot!

One of my favorite breakfasts when I’m trying to eat a bit healthier has always been yogurt, fresh fruit and granola. And so as not to get in a boring breakfast rut, I change up the fruit and granola flavors quite often. This Carrot Cake Granola is my new favorite. It’s got all the ingredients you’d find in the classic carrot cake tossed up in an incredibly tasty granola. Nothing beats dessert for breakfast in my book!

I’m super excited to share this Carrot Cake Granola with you guys, not only because it’s delicious, but because it’s in partnership with my friends at Diamond of California Nuts as part of their #MadeForHomemade campaign! I’ve been a fan of Diamond Nuts for years. I use their nuts in all kinds of recipes here at the BHK. I’m absolutely thrilled to get a chance to work with them in 2018, and share some fabulous recipes with you folks using their nuts.

When you purchase a bag of Diamond of California nuts at your local grocery store, you’re not just buying the best nuts, you’re helping to support a collective of farmers who have been proudly growing them for generations. Diamond’s commitment to their growers and their grower’s commitment to cultivating the highest-quality nuts is what makes them a company I admire and want to support.

So this yummy Carrot Cake Granola. #1 it’s soooo incredibly easy to make, #2 makes a nice big batch, so you’ll be able to enjoy it for days, and #3 it works double duty as a breakfast or perfect as an afternoon snack. It’s a mixture of old fashioned oats, Diamond pecan halves, Diamond shelled walnuts, coconut flakes, shredded carrots which have been squeezed dry to get rid of excess moisture, golden raisins, dried pineapple, a large dose of cinnamon and a mixture of maple syrup, molasses, coconut oil, brown sugar and vanilla to hold it all together.

Just spread it on a large baking sheet and bake, and in about 30 minutes your kitchen will smell amazing, and you’ll be enjoying a healthier version of the classic cake for days. Enjoy!

Carrot Cake Granola

Author: MaryAnn Dwyer

Servings: 12 about 6 cups

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This Carrot Cake Granola is loaded with all the ingredients from the classic cake recipe. This dessert for breakfast never disappoints!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

1x2x3x

• 3 cups old-fashioned rolled oats
• 1 cup Diamond pecan halves
• 1 cup Diamond shelled walnuts, roughly chopped
• 1/2 coconut flakes
• 2 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil. melted
• 1/4 cup unsulphured molasses
• 3 Tbsp. light brown sugar, lightly packed
• 1 tsp. vanilla
• 1 cup shredded carrots, squeezed dry
• 3/4 cup golden raisins
• 3/4 cup dried pineapple chunks, roughly chopped

Instructions

 

• Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
• Combine first six ingredients together in a large bowl.
• In a microwave safe bowl combine maple syrup, coconut oil and molasses. Microwave for about one minute . Remove from the microwave and whisk until all the ingredients are smooth. Gently stir in the brown sugar and the vanilla. Pour over the oat mixture and mix until well moistened. Mix in shredded carrots that you've squeezed dry in a paper towel..
• Spread onto the baking sheet and bake for 30 minutes, stirring after 15 minutes. Remove from oven and let cool to room temperature for at least an hour or more without stirring. If you don't stir you will have nice big clumps. I like to let mine cool overnight on the tray so it crisps up really well. Once cooled, stir in the golden raisins and the pineapple. Store in airtight container for five days.

Nutrition

Serving: 12g | Calories: 375kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Sodium: 174mg | Potassium: 393mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1785IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 2.1mg

Cuisine: American

Course: Breakfast, Snack

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!