Carrot granola

Total time: 55m
Preparation Time: 20m

For 700 g

Nutritional Information

Contains 559 Kcal, 15g Protein, 43g Carbohydrates, 36g Fat


  • Roast carrots
  • 200 g carrots, coarsely grated
  • 0.5 tbsp cane sugar
  • 1 tbsp ginger, finely chopped
  • a little nutmeg
  • Granola
  • 300 g whole-grain rolled oats
  • 120 g pecan nuts
  • 100 g flaked almonds
  • 100 g mixed seeds (e.g. Bio Campiuns)
  • 50 g butter, melted
  • 4 tbsp liquid honey
  • 2 tbsp cane sugar
  • 1 organic lemon, use grated zest (set aside), and 1 tbsp of juice
  • 1 pinch salt
  • Granola bowl
  • 360 g plain yoghurt
  • 150 g carrots, coarsely grated
  • 1 tbsp liquid honey

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  • Roast carrots

    Combine the carrots, ginger, sugar and nutmeg, transfer to a baking tray lined with baking paper. Bake for approx. 10 mins. in the centre of an oven preheated to 160°C. Remove from the oven, turn the heat up to 180°C.
  • Granola

    Combine the pecan nuts with all the other ingredients up to and including the salt, transfer to the baking tray with the carrots, mix.
  • To roast

    Approx. 25 mins. in the centre of a preheated oven, turning 3-4 times. Remove from the oven, leave to cool.
  • Granola bowl

    Place the yoghurt in bowls, top with the carrots and granola, scatter over the reserved lemon zest, drizzle with honey.
  • Storage:

    Keep in an airtight container for approx. 2 weeks.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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