Carrot pulp granola

 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.

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 300g
Ingredients
  • 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
Instructions
  1. Preheat an oven to 180'C/160'C fan/ gas mark 4, and line a large baking sheet.
  2. 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.
  3. Remove and allow to cool. Serve with milk, yoghurt, or eat straight up as a snack.
Notes
*I used two carrots, an apple and thumb of ginger to make a cup of juice. Volume of the pulp and how dry it is will vary depending on the veg used and your juicer.
If you make this carrot pulp granola, don’t forget to tag me in any posts that you share!

*FAO, 2011. Food Wastage and Climate Change.

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