Food waste accounts for 8% of carbon emissions according to a UN study*. I’m always seeking to reduce my food waste, from being savvy when buying veg to making use of leftovers and making stock from scraps. I do however like to make juice at home, which produces a not unreasonable amount of pulp that usually gets thrown into the compost. I’ve previously used carrot or fruit pulp in my porridge, so thought I would give carrot pulp granola a go. If you don’t have a juicer, just use grated carrot. As you’ll get more grated carrot than pulp, try using just one carrot.
This recipe produces around 300g, so if you double up to make a larger batch, use another baking sheet so as not to crowd the granola from toasting up.
- 200g / 2 cups oats
- 75g / ½ cup walnuts or pecans
- 30g / ⅓ cup flaked coconut
- Pulp from one cup of carrot-based juice*
- 2-3 tbsp of sugar or alternative, such as Natvia
- 2 tsp cinnamon
- 30g / 1 scoop protein powder (optional. I used Misfits' cinnamon turmeric protein, but vanilla would also work)
- 1 pinch salt
- 60ml / ⅓ cup olive or coconut oil (melted)
- 60ml / ⅓ cup maple syrup
- Preheat an oven to 180'C/160'C fan/ gas mark 4, and line a large baking sheet.
- Mix together the dry ingredients, and then stir in the oil and syrup. Spread over the baking sheet, and bake for 35-40 minutes, turning once or twice. The granola will have deepened in colour, but still be quite soft, as it will crisp up as it cools.
- Remove and allow to cool. Serve with milk, yoghurt, or eat straight up as a snack.
*FAO, 2011. Food Wastage and Climate Change.