Coconut Carrot Cake Granola

• 1-1/2 cup Rolled Oats
• 1-1/2 cup Puffed Brown Rice Cereal
• 1/4 cups Unsweetened Applesauce
• 1/2 cups Finely Grated Carrots
• 1/4 cups Agave Nectar
• 1/2 teaspoons Coconut Extract
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Salt
• 1/2 cups Chopped Pecans
• 1/2 cups Unsweetened Flaked Coconut
• 1/2 cups Raisins

1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
2. Meaure the oats and puffed rice into a large bowl, set aside.
3. In a medium bowl, whisk together the applesauce, grated carrot, agave nectar, coconut extract, cinnamon, ginger, nutmeg, and salt. Whisk until very smooth.
4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
5. Bake for 30 minutes. Remove sheet from the oven, stir the nuts and flaked coconut into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
6. Remove granola from the oven, toss with raisins, and cool completely. Store in an airtight container.

oats, cereal, ubc, carrots, ubc, coconut, ground cinnamon, ground ginger, ubc, ubc, pecans, raisins

Taken from tastykitchen.com/recipes/breakfastbrunch/coconut-carrot-cake-granola/ (may not work)