This is another one of those “breakfast meets dessert” recipes.
Have you heard about the research saying that if you eat your dessert for breakfast you’re more likely to lose weight? I think the reasoning is that if you eat something with high calories in the beginning of the day, you’re more likely to burn them off versus if you eat it after dinner or right before bed.
I’m just helping test that research with all these pancake and desserty breakfast recipes.
This, my friends, is carrot cake granola. Can we brainstorm about more desserty breakfasts? Tiramisu pancakes is on the horizon. And s’mores granola. I’ve had that one stowed away in my recipe brain for a while.
This granola is really good on top of whipped Greek yogurt. You just take Greek yogurt, add some vanilla and powdered sugar and a little gelatin, and whip it up with a mixer. It’s super fluffy and delicious but totally [semi] healthy.
I’m just trying to be a good dietitian here, for ya. You know, making sure you get your breakfast in so there are no feelings is deprivation, but giving the sweet stuff to you early so you can burn it all off for swimsuit season.
Carrot Cake Granola
2 c oats
1 apple, chopped
1 c walnuts, chopped
1/3 c carrots, shredded
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 c honey
2 tbsp olive oil
1 tsp vanilla
1. Combine oats, apple, walnuts, ginger, cinnamon and nutmeg in a large bowl.
2. Combine honey, olive oil and vanilla and then pour over oat mixture.
3. Stir well until completely combined.
4. Bake at 350°F for 30 minutes.