Carrot granola

Carrot granola

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

Ingredients

700 g

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roast carrots

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

Granola

120g pecan nuts
300g whole-grain rolled oats
100g flaked almonds
100g mixed seeds (e.g. Bio Campiuns)
50g butter, melted
4tbsp liquid honey
2tbsp cane sugar
1 organic lemon, use grated zest (set aside), and 1 tbsp of juice
1pinch salt

Granola bowl

360g plain yoghurt
150g carrots, coarsely grated
1tbsp liquid honey
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How it's done

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.

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

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