i don’t carrot all

#4

omg if I ever make carrot doughnuts I’ll call the post

I donut carrot all.

Let’s not make one of those posts where before you get to the recipe you have to read the author’s biography or a 560 work story about how in their childhood they ate a carrot and wanted to make carrot cake granola since then. So here’s what you need:

Dry ingredients:
  • 2 cups rolled (old-fashioned) oats
  • 1 cup shredded coconut
  • ½ cup walnuts, roughly chopped or whatever nuts you have really just throw them in there
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 large or 2 small carrots, peeled and grated
Wet ingredients (ew wet) (no wait MOIST hehe):
  • ⅓ cup coconut oil
  • ¼ cup maple syrup
  1. Preheat oven to 170 C || 340 F
  2. Wash and peel the carrots and then grate either using a box grater or using the fine grater attachment on a food processor – this will result in finer shreds of carrot
  3. Add the carrot with the other dry ingredients in a large bowl and mix well to combine.
  4. Add the coconut oil and maple syrup to a small saucepan over low heat and stir until melted together, and then stir through the dry ingredients (that’s what the og says but I just threw them in there I also didn’t follow the other instructions or anything really)
  5. Pour the mixture into a lined baking tray and bake around 20 – 25 minutes. Stir after 15 minutes.
  6. Keep an eye on the granola especially during the last 5 – 10 minutes to make sure the edges do not burn.
  7. Once cooked, remove from oven and allow to cool completely on the tray.
  8. Transfer to a large air-tight container and keep stored for up to three weeks.

enjoy!

or as the spanish say:

¡disfrutar!

#4#4 (1)#4 (2)#4 (3)#4 (4)#4 (5)#4 (6)

#4 (7)

#4 (8)

WhatsApp Image 2018-07-21 at 17.59.14 (1)
in action on top of a smoothie bowl

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