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.

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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…”

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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

Ingredients:

Instructions:

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.

Love,

Whit

 

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Whitney

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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