Carrot Cake Granola

Recipe from The Doctor's Kitchen.

All the flavours of carrot cake, but in granola form.

Ingredients

• 400g porridge oats (rolled)
• 200g mixed nuts, roughly chopped (we used walnuts, cashews, almonds, hazelnuts)
• 25g coconut flakes
• 50g pumpkin seeds
• 25g flaxseed (linseed)
• 2 tsp cinnamon (ground)
• 2 tsp ginger powder
• 150g carrot, finely grated
• 100ml honey (or agave syrup, maple syrup)
• 120g peanut butter (or almond butter, cashew butter)
• 1 tsp vanilla essence
• 40g coconut oil
• 2 eggs (just the whites)
• 100g raisins (or dried cranberries, sultanas)

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients. Preheat the oven to 170°C/150°C fan. Line a large baking tray with baking parchment.
2. In a large bowl, mix together the oats, nuts, coconut flakes, seeds, spices and grated carrot.
3. In a small saucepan, combine the honey, peanut butter, vanilla and coconut oil. Place over a gentle low–medium heat and stir until just melted and well mixed.
4. Pour the melted mixture over the dry ingredients and stir until everything is coated.
5. In a small bowl, gently whisk the egg whites until frothy. Pour over the granola mixture and stir to combine.
6. Transfer the granola mixture to the lined baking tray and spread out in an even layer. Sprinkle with a pinch of salt and press everything down with a spatula.
7. Place in the oven for 30–35 minutes until golden and crisp. Leave to cool completely on the baking tray before breaking up into clusters.
8. Stir through the raisins and store in an airtight container.