1cupmixed nutsyour favorites, I like pecans and macadamia
1/2cupyogurt-covered raisins or white chips
1/3cupchopped dried pineapple
Preheat oven to 275 degrees F. Line a large rimmed baking sheet with parchment paper or nonstick foil.
Wash and peel the carrots. Using the same peeler, shave large strips of carrot. Slice or cut the carrot shavings into 1/2 to 1 inch pieces (about the size of coconut shavings). Set aside.
In a large saucepan or in a large microwave-safe mixing bowl, heat the coconut oil, butter, brown sugar and maple syrup just until it comes to a boil. Stir well, then stir in the vanilla, cinnamon and salt.
Add the oats, nuts, and carrots and stir to coat.
Spread evenly on the baking sheet and bake uncovered, without stirring, for about 40 to 45 minutes. After 40 minutes, lay a sheet of foil loosely over granola to prevent excess browning. Bake for another 10 minutes to 15 minutes or until granola appears dry and slightly browned around the edges. It will still be soft at this point, but should harden as it cools.
Allow slab of granola to cool completely, then break it into chunks and stir in the raisins and pineapple.
Chocolate Variation: Omit the carrots, cinnamon, raisins and pineapple. While the slab of granola is cooling, sprinkle with some chocolate chips or chocolate chunks. After breaking up the granola, stir in more chocolate.
For lighter, crispier granola use an extra tablespoon of butter. For sweeter granola, use 1 3/4 cup oats.