Any one who knows me well will know that I am obsessed with carrots. Roasted, steamed, stir fried, juiced whatever the variation you are guaranteed that I love them. Given my love for all things carrots it was only a matter of time until they found their way into my breakfast bowl and this delicious “carrot cake” granola was born. It goes without saying that carrot cake is one of my favorite sweet treats with it’s sweet sponge gently spiced with warming cinnamon and nutmeg, moist flecks of carrot throughout and gloriously juicy sultanas. Well this simple granola has all the wonderful elements of carrot cake which means that you can feed your cake addiction at breakfast time in a somewhat more socially acceptable manner!
While this simple carrot muesli recipe might not solve all of life’s problems it can make early mornings that little bit more palatable. This heavenly carrot cake muesli is a godsend as it allows you that precious extra duvet time as well as a wonderfully substantial start to your day. This nutritious recipe is best described as a muesli granola hybrid and bears little resemblance to sugar laden breakfast cereals. I use just a touch of maple syrup to add a hint of sweetness to a nourishing base of whole grain fibre rich oats, vibrant carrots and crunchy pumpkin seeds all gently spiced with warming cinnamon and nutmeg.
Rustling it up couldn’t be easier. I love to make up a big batch of this granola at the weekend for the week ahead. Eat it by the bowlful with ice cold milk, large dollops of luscious yoghurt, layered with fruit to make a glorious breakfast parfait or alternatively drizzle over steaming bowls of porridge, creamy chia puddings, fruity smoothies or my favorite way straight from the jar with nothing but a spoon! Cake for breakfast; now that’s worth getting out of bed for! This glorious granola contains one of my favorite ingredients; carrots. Carrots are a great source of beta carotene which is converted to vitamin A in the body. Vitamin A is best known for its contribution to the maintenance of eye health. Carrots are also a rich source of potassium which is a key regulator of electrolyte balance in the body and necessary to ensure adequate levels of hydration. In addition potassium plays a role in the control of blood pressure as well as the maintenance of a healthy cardiovascular and nervous system.
- 400g gluten free oats
- 4 large carrots
- 6 tbsp maple syrup
- 4 tsp olive oil
- 2 tbsp chia seeds
- 4 tbsp pumpkin seeds
- 3 tsp cinnamon
- Pinch of nutmeg
- Preheat the oven to 160C/ 350F.
- Peel and coarsely grate the carrots.
- In a large mixing bowl combine the oats, grated carrots, chia and pumpkin seeds.
- Add in the cinnamon and a generous pinch of ground or freshly grated nutmeg.
- Stir in the maple syrup and olive oil.
- Mix well until all the dry ingredients are coated in the syrup and oil.
- Taste and add more spices as desired.
- Spread the mixture evenly on a lined baking tray and place in the oven to bake for 30 to 35 minutes.
- Remove from the oven and stir frequently to ensure that the mixtures a evenly toasted.
- Remove from the oven, allow to cool and transfer to a storage jar.