The problem with store-bought granola is that the clumps rise to the top and the broken, crushed granola sinks to the bottom. If you eat your granola with milk or like to sprinkle it on yogurt this might not be an issue, but I eat granola by the handful and have no use for it when crushed. Until now!
This C&H recipe makes a great carrot bread and takes care of all the “useless” crushed cereal from the bottom of the box. Because the recipe is so simple I was able to throw together a quick loaf, but unfortunately I did it a little too quickly and forgot to add milk. Even without the milk the bread was pretty good (just a little crumbly).
I re-wrote the directions because the original’s “dump-it-all-in” approach seemed a little sketchy…which is not to say it would have been fine. I just like mixing the dry ingredients first to make sure the baking powder is evenly distributed.
Granola Carrot Bread
1 1/2 cups whole grain flour or whole wheat flour (6.7 oz)**
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup vegetable oil
1/2 cup golden brown sugar
2 large eggs
1/2 cup milk or buttermilk
1 1/2 cups granola
Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray.
Mix the flour, baking powder and salt together and set aside.
In a large mixing bowl, mix together the carrots, oil, sugar, eggs, milk and granola.
Add the flour mixture to the granola mixture and stir gently until mixed. Pour mixture into greased pan and bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.
**I used Eagle Mills White Whole Grain