Carrot granola

Carrot granola

Total: 55 min. | Active: 20 min.
Nutritional value / 100 g: 559 kcal
, Fat: 36 g
, Carbohydrate: 43 g
, Protein: 15 g


700 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Roast carrots

200 g carrots, coarsely grated
1 tbsp ginger, finely chopped
½ tbsp cane sugar
a little nutmeg


120 g pecan nuts
300 g whole-grain rolled oats
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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How it's done

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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.


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.

Good to know
Storage: Keep in an airtight container for approx. 2 weeks.

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