Carrot Cake Granola
Our carrot cake granola takes 2 classics and combines them for a yummy, energy packed treat. Granola (a classic energy mix loved by hikers, campers and anyone wanting an easy on-the-go snack) and carrot cake (love by dessert aficionados everywhere) make for a unique, but tasty snack that you'll start carrying everywhere. Keep a little baggie in your car, one in your laptop bag, some for work, and don't forget your gym bag!
It's got a few more ingredients than some other recipes, but once you put it all together, BOOM! A jar full of carrot cake granola that will have hands in it all week long...or, at least until it's gone. Which might be pretty quick because it's really good 😉 It features pumpkin spice MuscleEgg and loads of flavor. This is one you don't want to miss!
- 2 cups nuts of choice almonds, pecans, walnuts, macadamia, etc
- 1/3 cup sunflower seeds
- 1/4 cup Pumpkin Spice MuscleEgg egg whites
- 2 tbsp chia seeds
- 2 tbsp ghee, butter, or coconut oil (melted)
- 3 tbsp almond butter
- 1 scoop Vanilla protein powder
- 1/4 cup coconut sugar or stevia baking blend
- 1/2 tsp salt
- 2 medium carrots shredded
- 2 tsp ceylon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp cloves
- 1 tsp vanilla extract
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Add nuts and sunflower seeds to a food processor and pulse into you have a course crumble. Add nuts/seeds and remaining ingredients to a large bowl. Mix very well. Adjust sweetener and seasoning if desired.
Pour onto prepared baking sheet and spread evenly to approximately 1/4" thick. Bake for 20 minutes, remove from oven and break into small 1"-2" pieces, and bake an additional 20 minutes. If the granola is still moist, turn oven OFF and leave pan inside with oven door open to dry out entirely. Check crispness after 10 minutes. Remove from oven and let cool.