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I love making granola. I started making my own granola when I was the Head Chef at a raw vegan restaurant a couple years back.
If you’re familiar with making granola you know there can be two major hurdles to overcome one being oil and the other being excess sweeteners. The main reason I started making my own granola was because I was watching a cooking a show one day and the host put about three-fourths a cup of oil in their granola and baked it . That sent off alarms in my head because I don’t want oil in my granola! Especially canola oil. So I did some research and that’s pretty much the standard.
On the flipside, sugar. Its so sneaky. When we would make granola at the restaurant we used an ungodly amount of agave and that didn’t sit right with me either. So I had to make my own just to put my mind to rest. So for my go to granola my base is always unsalted nut butter and honey. The fresh nut butter provides more than enough oil, fat, and binding. While the honey adds a light sweetness (unlike its overbearing friend agave) and helps everyone completely stay together.
Once you make your own granola you’ll never turn back! Try this recipe out and let me know what you think!
2 responses to “Carrot Cake Breakfast Bars W/ Cream Cheese Coconut Topping – Raw Vegan”
Thank you! 😃
I love carrot cake and these sound delicious!!!!