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.
1 ½ Cup Gluten Free Oats, 2 Tablespoon Light Brown Sugar, 2 Tablespoon Flax Meal, ½ teaspoon Cinnamon, ¼ teaspoon Ginger, ¼ teaspoon Salt, ⅛ teaspoon Nutmeg, 1 Cup Carrots
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.
6 Tablespoon Maple Syrup, 4 Tablespoon Coconut Oil, ½ teaspoon Vanilla
Spread onto prepared baking sheet in an even layer.
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.
½ Cup Sweetened Shredded Coconut, 1 Cup Pecans, ½ Cup Golden Raisins
Notes
STORAGE: Store in an airtight container in the refrigerator for up to 1 month.