CARROT CAKE GRANOLA
Our favorite part of this veggie-studded dessert granola is the yogurt-covered raisins - a nod to the cream cheese frosting on the classic cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
CARROT CAKE GRANOLA BALLS RECIPE BY TASTY
Here's what you need: oats, walnuts, almond, peanut butter, honey, cinnamon, carrot, raisin
Provided by Tasty
Categories Snacks
Yield 12 balls
Number Of Ingredients 8
Steps:
- Add oats, walnuts and ground almonds to a large bowl and mix together.
- Add peanut butter, honey and cinnamon and mix.
- Add carrot and raisins to the mixture and mix until a everything has stuck together.
- Form into 12 balls and place on baking paper.
- Refrigerate for 1 hour.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 19 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams
CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
CARROT CAKE GRANOLA
Combine mixed spice, grated carrot, sultanas, walnuts and oats for a granola that's reminiscent of our favourite bake - use it to top yogurt or a real carrot cake!
Provided by Esther Clark
Categories Dessert
Time 50m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss together the oats with the mixed spice, roughly chopped walnuts and carrot (after squeezing out excess liquid) in an oven tray. Stir through the melted unsalted butter or coconut oil and the runny honey, then bake for 35-40 mins until golden brown, stirring halfway. Leave to cool completely, stir through the sultanas and store (see below). Serve with thick Greek yogurt and fruit, such as berries and sliced apple, or sprinkle on a carrot cake.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium
GRANOLA BREAD
Make and share this Granola Bread recipe from Food.com.
Provided by ChipotleChick
Categories Yeast Breads
Time 2h5m
Yield 12 slices, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Select basic/white cycle, with medium or light crust color.
- Remove baked bread and cool on wire rack.
W.K. KELLOGG MICROSITE
Want to raise your breakfast game? This recipe will take your toast to the next level
Provided by W.K. Kellogg
Yield 1
Number Of Ingredients 10
Steps:
- Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm
- Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest - keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size
- Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size
- Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing
GRANOLA WHEAT BREAD
Whole wheat flour and granola add wholesome goodness to this moist bread. "With its not-too-sweet, it's nice topped with jam, jelly, cream cheese or honey butter for breakfast," reports Star Pooley of Paradise, California.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 135mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
CARROT RAISIN BREAD OR ROLLS
Rich tasting slightly sweet bread that's great for toast or rolls.
Provided by dschecht
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 14
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
- Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
- Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 7 g, Cholesterol 9.4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 308.3 mg, Sugar 2.4 g
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