Recipe For Skinny Carrot Cake Granola

Ayurvedic Recipes

Skinny Carrot Cake Granola

Recipe for Skinny Carrot Cake Granola


2 cups rolled oats

1 cup carrots, grated and squeezed to remove excess moisture and set aside on paper towel

1.5 cups pecans/ assorted nuts or nuts of choice

1 tbsp. sesame seeds or 2 tbsp. larger seeds such as, pumpkin

Warm-Infused Oil

½ cup of Extra Virgin Olive Oil or coconut oil

¼ cup of maple syrup

3/4 tsp. of warming spice – options: cinnamon, nutmeg, clove, all spice (can also do a combination)

¼ tsp. ground ginger (optional)

2nd Stage Granola Additions

1 cup desiccated coconut

½ cup of raisins or dried fruit of choice (if using larger fruits, such as, apricots, please dice)

Pinch of Maldon/ Himalayan/ Coarse salt


Prep Steps:

Pre-heat oven to 300F or 149C

Line a sheet pan with parchment paper

  1. Take 4 tbsp. rolled oats + 2 tbsp. desiccated coconut + 2 tbsp. nuts and blend to a powder
  2. Combine the following in a large mixing bowl:
  • Rolled oats
  • Grated carrots (excess moisture removed)
  • Pecans/ assorted nuts or nuts of choice
  • Seeds
  • Blended oat and nut powder
  1. Warm oil, maple syrup and spices on gentle heat (if using coconut oil, ensure it has fully melted) for a couple of minutes
  2. Add spiced-maple-warm oil to granola bowl and combine well. Set aside for 10 minutes
  3. Evenly spread granola on sheet pan and pinch and clump granola in places to form clusters. Bake for 20 minutes.
  4. Gently turn granola over using large flat spoon, such as, spatula. Sprinkle over remaining coconut, raisins and coarse salt. Bake for an additional 10-15 minutes.
  5. Remove from oven and allow to cool completely
*veg enlarged for visual purposes
*veg enlarged for visual purposes

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