This is a carrot cake inspired recipe to spice up your usual breakfast! It's not too sweet but has plenty of flavour and natural sweetness from the fruit.
This recipe is so easy to make and so much cheaper than buying granola also you can add in pretty much whatever you like.
3 cooked carrots, 1 carrot finely grated
6 large dates
6 tbsp maple syrup
2 tbsp apple juice
1 tbsp honey
(about) 400g oats
2 tsp vanilla extract
3 tbsp mixed spice, you may need more
2cm cube of fresh ginger, finely grated
50g pumpkin seeds
50g sunflower seeds
Sprinkling of flax seeds
A handful of sultanas
A handful of nuts (I used pecans)
50g desiccated coconut
The great thing about granola is you can really add whatever you have in the house when it comes to nuts and seeds and dried fruit. I've used sultanas and pecans especially to fit in with the carrot cake theme, but its up to you!
Begin by blitzing the cooked carrots, maple syrup, dates and apple juice in a food processor until completely smooth. Then just add in all the other ingredients until its well combined. You want the mixture to be reasonably sticky and moist and this point, it will dry out and crisp up in the oven. Make sure you taste the mixture at this point, add in extra maple syrup/honey or spices if you think it needs it.
Put about 2 tbsp vegetable oil in a baking dish and evenly spread out the mixture. Cook for 30-40 mins at 160 degrees C. Keep checking it and stirring it to help crumble it up and ensure that it doesn't burn. You're looking for it to be golden brown and crispy.
This granola lasts for about 2 weeks in an airtight container.