Carrot Cake Granola

Guys again, with the unemployment. I just keep finding ways to throw dessert into every meal I make.  It’s a miracle my pants still fit.

Don’t ask me how I know that, because I haven’t worn real pants in weeks. It’s a slippery slope.


I substituted coconut oil for butter in this recipe, and I kid you not, it was my solitary accomplishment for the day.

I was all ” GOOD LIFE CHOICE WIN! ” Tiny victory dance.  Then I stopped because I wasn’t wearing a bra and I thought maybe I’d give myself a black eye.  Then the extremest in me was all:

“WHAT if I have an interview and I have a black eye? and they are all ‘How’d that happen to you?’ and I’m all “Oh nothing really I was just dancing without a bra on…”


Lord help us all.  I know better than to try and continue this conversation because that says it all.

Carrot Cake Granola

By Whitney, April 21, 2013

Carrot Cake Granola



Combine the oats, coconut, and carrots and set aside. In a small saucepan combine the coconut oil, syrup, and brown sugar and bring to a boil over medium heat. Once melted, stir in the vanilla, salt, cinnamon, nutmeg and ginger. Pour the syrup mixture over the dry ingredients mix until thoroughly combined. Spread on a parchment lined baking sheet and bake at 325 for 1 1/2 hours, stirring every 20 minutes until crunchy. Cool and toss in the almonds. Store in an airtight container.




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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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