It’s become somewhat my mission to but vegetables in errrrryythang.

I LOVE carrot cake oats, so I’ve applied the same thing in granola form. On the surface it looks a little bit faffy but it’s really not and it’s sooooo worth it.

Carrots have a natural sweetness which means you need less sugar in the over all recipe, they’re also an awesome source of fibre so help keep you fuller, beta carotene (for vitamin A) and anti oxidants. You can swap nuts/seeds/spices for any of your preference.

Method

Grate 200g carrot, transfer on to a baking tray, use your hands and grab handfuls, give it a squeeze before putting it on the tray to try and remove some of the moisture. Finely grate over the zest of 1 orange, and the juice (this helps retain the colour and also tastes reeaaalllyy good. You can also use a lemon if you don’t have an orange.)

Bake in the oven for 15 minutes at 180 to dry it out.

While that’s in the oven, in a bowl, combine 200g oats, 50g dates (destoned and chopped, they don’t need to be medjool or fancy, just dates), 30g pumpkin seeds, 50g pecans nuts, 50g walnuts (you can use either /or/a different nut), 1 tsp mixed spice, 1 tsp cinnamon.

Separately whisk together 2 tbsp oil (melted coconut, or olive), 1 tsp vanilla, 2 tbsp honey/maple syrup, and 1 egg white (the egg white is used as a binder, to make this vegan you could swap for a flaxegg, or increase the oil).

Combine the wet mix with the dry, and add the slightly cooled grated carrot. Combine together thoroughly until everything is combined and you get some clusters (dream).

Bake for 30 minutes, stir half way and leave to cool.

Stir through 1-2 tbsp of coconut flakes and store in an airtight container.