Vegan Carrot Cake Granola

by Gandalf
raw vegan and gluten-free carrot cake granola
raw vegan and gluten-free carrot cake granola
Vegan Carrot Cake Granola Breakfast Vegan Carrot Cake Granola European Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups rolled oats
  • 1 cup buckwheat
  • 1 cup pecans or walnuts, chopped
  • ½ cup raisins
  • 1.5 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ tsp of sea salt


  • 1 cup carrot, chopped
  • ¼ cup vegan milk
  • ¼ cup maple syrup
  • 1-2 teaspoons vanilla extract


  • 1 cup carrot, shredded or pulsed in a food processor or high-speed blender
  • ¼ cup coconut oil, melted


  1. Preheat oven to 350 * F.
  2. Mix the first group of ingredients together in a large bowl.
  3. Blend the second group of ingredients together in a high-speed blender.
  4. Pour on top of your dry ingredients and stir.
  5. Stir in the last cup of shredded/pulsed carrot, and coconut oil.
  6. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 30-40 minutes stirring every ten minutes.
  7. Once the granola is visibly beginning to brown remove from the oven and let cool completely. Transfer to an airtight container. Should keep for a couple weeks.


If you like a chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the baking sheet halfway through to ensure even cooking.

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