We are a snack family and carrot cake is one of our favorite desserts, so it just makes sense to combine the two into this delicious carrot cake granola. By using gluten free oats and coconut oil, this recipe is both vegan and gluten free!
Why You'll Love This Recipe
- It's so easy to make. Perfect for baking with kids.
- You can customize it to include your favorite mix-ins.
- It's gluten free and vegan.
- Oats - You'll want to use whole rolled oats for this recipe, not quick oats. Make sure to use certified gluten free oats if you need to make this recipe gluten free.
Light Brown Sugar & Maple Syrup - The sugars are what helps the granola clump together and be crispy, so don't omit.
Coconut Oil - If you prefer not to use coconut oil, then substitute melted butter.
Spices - In place of the individual spices, you can use 1 teaspoon of apple pie or pumpkin pie spice.
Carrots - Make sure to grate your own carrots. The ones that come pre-grated from the store can often be dried out.
Mix-Ins - I've used a combination of shredded coconut, pecans and raisins. You can mix in whatever you'd like, just stick to a total of 2 cups of mix-ins.
How to Make Homemade Granola
- COMBINE the oats, brown sugar, salt, spices, flax meal and carrots in a large bowl. Stir them together.
- MIX the melted coconut oil, vanilla and maple syrup in a second bowl.
- POUR the wet ingredients over the dry.
- STIR everything well until all of the dry ingredients are coated with the wet.
- SPREAD the granola onto your prepared baking sheet and spread into an even layer.
Frequently Asked Questions
Are oats gluten free?
Oats are naturally gluten free, however they are often contaminated during the farming and harvesting process. There are some gluten free certified oats available, such as these from Bob’s Red Mill.
Some people who are intolerant to gluten also have a reaction to oats, even when they are gluten free.
Is homemade granola healthy?
Granola does contain some sugar, but overall homemade granola is probably healthier than store bought. With homemade granola you can control the ingredients used, especially the quality, and be sure there are no strange preservatives added. Because of the oats and flax meal, this recipe has a good amount of fiber as well as protein. In moderation, it can be a healthy snack.
Why is my granola not crunchy?
There could be two reasons, first it may need to cook longer. You should be using a low oven temperature and a long cook time. You should notice the granola starting to brown around the edges and may even taste test some bits to see if they are crunchy.
Secondly, there may not be enough sugar added. The melting of the sugar and then cooling is what makes it extra crunchy. Once you have your granola out of the oven, be sure to let it cool completely without stirring.
What is the shelf life of homemade granola?
If it’s stored in an airtight container, it should be good for at least a month. I usually store my granola in mason jars in the refrigerator. It’s not necessary to refrigerate, but I find it keeps a little longer this way.
If you love carrot cake, check out these great recipes!
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Easy Gluten Free Carrot Cake Granola
- 1 ½ Cup Gluten Free Oats
- 2 Tablespoon Light Brown Sugar
- ¼ teaspoon Salt
- 4 Tablespoon Coconut Oil melted
- 6 Tablespoon Maple Syrup
- 2 Tablespoon Flax Meal
- ½ teaspoon Vanilla
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ⅛ teaspoon Nutmeg
- 1 Cup Carrots grated
- ½ Cup Sweetened Shredded Coconut
- 1 Cup Pecans chopped
- ½ Cup Golden Raisins
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine oats, brown sugar, salt, flax meal, cinnamon, ginger, nutmeg and carrots. Stir well. In a second bowl (or measuring cup) combine melted coconut oil, maple syrup and vanilla. Pour the wet ingredients over the dry. Stir well until all the ingredients are coated. Spread onto prepared baking sheet.
- Place into preheated oven and bake for 20 minutes. Remove and gently flip. Bake another 20 minutes. Remove and add coconut and pecans, gently flip to incorporate. Bake another 10 minutes. Remove to cooling rack. Add the raisins, but do not stir. Let sit until completely cool for nice granola chunks.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.