Let's just all take a moment to geek out on the fact that Easter is just over 2 weeks away, shall we? . . . or is it just me who is so so excited? Even if Easter isn't your favorite holiday (making me think you must be crazy), you'll enjoy this Easter-appropriate carrot cake granola.
The reason I love Easter has nothing to do with bunnies. But I'm pretty sure the reason carrot cake is popular at the bakery this time of year has everything to do with the "bunnies love carrots" cliche. So, as much as I hate Easter being made about peeps and bunnies and egg hunts, I love carrot cake. And this carrot cake granola has all of the wonderful carrot cake flavors in a healthful breakfast or snack.
Carrot Cake Granola
3 cups gluten-free rolled oats
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup unsweetened flake coconut
1/2 cup walnuts (or pecans, or . . .), coarsely chopped
1/3 cup honey
1/3 cup coconut oil
1 cup shredded carrots, loosely packed
1 cup yogurt-covered raisins (or regular raisins)
Preheat oven to 300 degrees F.
In a large bowl, stir together the first 7 ingredients. Set aside.
In a small saucepan over low heat, stir together coconut oil and honey until oil is melted. Remove from heat. Stir in shredded carrots. Stir this mixture into the oat mixture.
Spread granola onto a cookie sheet in an even layer. Bake 15 minutes. Give it a quick stir. Bake 15 minutes more. Remove from the oven and cool completely. Stir in yogurt-covered (or regular) raisins.