Carrot Cake Granola
A high calorie, quick, easy and no-fuss breakfast for outdoorsman, served delicious cold or hot.
You may have heard that egg whites help granola bind together into clumps. Same thing with honey. These methods work but they tend to result in stickiness, and over time the granola loses any crispness it came out of the oven with. Ground flax seeds are a better solution. When the ground flax hits liquid, it creates a coating that clings to the dry ingredients and clumps then together, creating an excellent crisp texture.
Ingredients
1 1/2 cups steel cut oats
1/2 cup old fashioned rolled oats
1 cup grated carrots
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground dried ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
3 ounces walnut halves & pieces
1 cup pecan halves
3 tablespoons ground flaxseed
1/4 cup raisins
8 scoops Gorilla Mode Vanilla Ice Cream Premium Protein
Directions
At Home:
Preheat oven to 350 degrees F.
Place parchment paper on a large rimmed baking sheet. Add both types of oats to the pan and spread out. Bake for 7 minutes, to toast them.
Meanwhile, combine olive oil, maple syrup, cinnamon, ginger, nutmeg, cloves and sea salt in a bowl, whisk together.
Remove oats from oven and pour into a large bowl. Add nuts, carrots and flax seed. Then pour liquid mixture over the top and stir to fully coat.
Turn oven down to 300 degrees F. Spread granola onto baking sheet, pressing down to make it stick together in compact form, as one uniform piece that is about 1/2 inch to 1 inch thick.
Bake for 30-35 minutes, until mostly dry. DO NOT STIR. Remove from oven and let cool completely (it will harden as it sits, patience) before breaking it into big chunks. Add raisins and toss to combine.
Divide granola into 8 a pint size Zip-Lock bags. Add 1 scoop protein shake mix to each Zip-Lock bag.
Package Weight: ___ oz.
At Camp:
Add approximately 4 ounces water (cold or hot) to bag, shake well and eat from bag.
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving: 1 Zip-Lock bag
- Calories: 546
- Total Fat: 27,5 g
- Cholesterol: 45 mg
- Sodium: 400 mg
- Total Carbs: 45 g
- Dietary Fiber: 8 g
- Protein: 33 g