Carrot, cinnamon and coconut granola

Serves: Makes around 14 servings

Prep Time: 1hr 15 mins


  • 1 cup almonds
  • 1 cup grated carrots (approx. 2 carrots)
  • 2 cups 100% gluten free rolled oats
  • 1/ 2 cup pumpkin seeds
  • 1/4 cup linseeds
  • 1 ½ tbs cinnamon
  • 3 tbs coconut oil
  • 4 tbs agave syrup
  • pinch of salt
  • ½ cup coconut flakes
  • ½ cup raisins

A delicious Carrot Cinnamon and Coconut granola full of nutty, fruity, vegetable wholesome goodness and packed with lots of lovely health benefits, making it a great refined sugar free, gluten-free, low fat, vegan and vegetarian breakfast option. And it tastes great too – the aromatic cinnamon pairs perfectly with sweet carrots and chewy coconut flakes so it’s bursting with crunchy, munchy flavour. BOOM! Week long win.


  1. Heat oven to 180C
  2. Lightly pulse the almonds in a food processor so that they are crushed but not a powder then place this into a bowl.
  3. Grate your carrot into small pieces.
  4. Add the oats, pumpkin seeds, linseeds and carrot into the bowl with the almonds then mix this all together.
  5. Place a pan on a medium heat and add in the coconut oil, agave syrup, cinnamon and a pinch of salt. Use a wooden spoon to combine. For about 5 minutes until the mixture is a liquid.
  6. Pour these wet ingredients into the dry ingredients and mix thoroughly.
  7. Now place the entire mixture into an oven dish (not a metal tray as this will cook the mixture too quickly) and cook for 30-45 minutes. You will need to stir the mixture roughly every 5 minutes to ensure it doesn’t burn.
  8. Once the mixture has browned remove from oven and let cool for about 15 minutes. Stir in raisins and coconut flakes then store in an airtight container and enjoy!


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