Carrot Cake Granola

makes about 12-15 servings

1/2 cups light brown sugar

1/4 cup filtered water

4 cups old-fashioned rolled oats

1 cup shredded unsweetened coconut

1 cup sliced almonds

1/2 cup chopped pecans

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

dash ground allspice

3/4 teaspoon Maldon sea salt

1/3 cup walnut oil [or use a neutral oil such as canola]

2 1/2 teaspoon vanilla extract

1 1/2 cups finely grated carrot (about 3 medium)

1/2 cup raisins

1/2 cup chopped dried pineapple

1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.

2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.

3. In a large bowl, add together the oats, sliced almonds, pecans, cinnamon, ginger, allspice, and sea salt.

4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour the sugar mixture over the oat mixture. Use a wooden spoon to combine the ingredients together. Stir in the grated carrot.

5. Spread the granola evenly onto the prepared baking sheet.

6. Bake for one hour and 15 minutes. Remove the granola from the oven and stir/flip the granola over to ensure even browning.

7. Bake for an additional 60 minutes, or until the granola is dry.

8. Remove the granola from the oven and stir in the raisins and pineapple. Allow the granola to cool completely. Store the granola in an airtight container for up to three weeks.