Healthy Carrot Cake Granola
Yields: about 4 cups
This crunchy granola contains all of the same warm, cozy flavors of carrot cake, but it’s healthy enough for breakfast! Store any leftovers in an airtight container for up to 3 days.
  • 1 ½ c (150g) old-fashioned oats (gluten-free if necessary)
  • 2 c (60g) brown crisp rice cereal
  • 1 c (105g) grated carrots (about 2 medium, peeled first)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tbsp (7g) coconut oil, melted
  • 6 tbsp (90mL) water
  • 3 tbsp (45mL) pure maple syrup
  • ½ c (78g) raisins, lightly packed
  1. Preheat the oven to 350°F, and lightly coat a 9”-square baking pan with nonstick cooking spray.
  2. In a large bowl, mix together the oats, rice cereal, carrots, cinnamon, and nutmeg. In a separate bowl, whisk together the coconut oil, water, and maple syrup. Pour the maple syrup mixture into the cereal mixture, and gently stir with a spatula until all of the cereal has been coated.
  3. Transfer the cereal to the prepared pan, and bake at 350°F for 75-85 minutes, stirring every 20 minutes, or until the granola reaches the desired level of crunchiness. Cool completely to room temperature in the pan before sprinkling the raisins on top. Transfer to an airtight container.
Notes: If the granola is baked in a 13x9” pan, it will bake much faster, but I’m not entirely sure how long. Check after 35-45 minutes, stirring every 15 minutes, and continue baking until it reaches the desired level of crunchiness.

The more gently the granola is stirred while baking, the larger the clusters will be.

Add in dried pineapple along with the raisins for a fun twist!

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at