Carrot cake granola
By Esther Clark
Combine mixed spice, grated carrot, sultanas, walnuts and oats for a granola that's reminiscent of our favourite bake – use it to top yogurt or a real carrot cake!
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Prep:10 mins
Cook:40 mins
- Easy
Nutrition per serving
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kcal 337
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fat 18g
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saturates 5g
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carbs 36g
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sugars 12g
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fibre 4g
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protein 7g
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salt 0.04g
Ingredients
- 350g jumbo oats
- 2 tsp mixed spice
- 125g walnuts, roughly chopped
- 1 large carrot, peeled and grated
- 75g unsalted butter or coconut oil, melted
- 60g runny honey
- 100g sultanas
Tip
How to storeThe best way of storing granola is in an airtight glass jar. Once stored it will keep for up to six weeks.
Method
Heat oven to 180C/160C fan/gas 4. Toss together the oats with the mixed spice, roughly chopped walnuts and carrot (after squeezing out excess liquid) in an oven tray. Stir through the melted unsalted butter or coconut oil and the runny honey, then bake for 35-40 mins until golden brown, stirring halfway. Leave to cool completely, stir through the sultanas and store (see below). Serve with thick Greek yogurt and fruit, such as berries and sliced apple, or sprinkle on a carrot cake.
