For many of us, breakfast usually isn’t very exciting – a couple slices of toast, some cereal, juice or milk, maybe bacon if we’re really trying. Well here’s a recipe that’ll change all of that, and bonus: it can be made days in advance (in fact, we highly recommend doing so). Feast your eyes on our Carrot Cake Granola Parfait – full of the delicious spices and flavours of carrot cake, without the hassle of having to justify why you’re munching on cake for breakfast.
This recipe would also work as a light dessert, or a snack during the day for when those hunger pangs hit a couple hours before dinner.
You will need:
- 1 Tbsp chia seeds
- 3 Tbsp water
- 1 ¼ cups rolled oats
- 1/3 cup raw buckwheat groats
- ¼ cup almond meal
- 1/3 cup large coconut flakes
- ¼ cup walnut pieces
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1/8 tsp cloves
- ¼ tsp salt
- 2/3 cup carrots, finely shredded
- 2 Tbsp coconut oil, warmed
- 4 Tbsp maple syrup
- 1 ¼ cup whipping cream
- 1 inch fresh ginger, peeled and chopped
- 125 g mascarpone cheese, at room temperature
- 5 Tbsp confectioners sugar
- Candied ginger, chopped (for garnish)
Let’s get to it!
We’ll start with the granola. Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a small bowl, combine the chia seeds with water and set them aside to gelatinize.
In a second large bowl, mix together all other ingredients from the list starting with oats and work your way down to the carrots (omit the coconut oil and maple syrup – that’s the next step!). Stir and make sure the carrots get evenly dispersed.
Finally in a third medium bowl, combine the coconut oil and maple syrup. Add this and the chia seed gel into the large bowl with the oat mixture. Mix everything together using your hands, making sure that everything is well combined.
Spread the mixture on to the prepared baking tray in an even layer. If there are clusters, let them be! We want them to remain for that extra satisfying bite, so don’t break them up.
Bake everything for 50 – 55 minutes, stirring the mixture gently a few times throughout the bake time. Remove the granola when it is golden and lightly crisped. It will crisp further as it cools.
Cool completely before storing in an airtight container. Granola will last for 2 weeks stored at room temperature.
Next we’ll prepare the ginger cream:
In a medium saucepan, stir together the whipping cream and the chopped ginger, and set this over medium low heat. Warm the cream to 115 – 120°F, then remove from heat and refrigerate overnight to allow the flavours to infuse. When ready to serve, strain the ginger pieces from the cold whipping cream.
In a medium sized bowl, whisk the mascarpone with ¼ cup of the whipping cream and all of the confectioners sugar with an electric hand mixer for 1 minute on high speed. Set this aside.
In a separate large bowl, beat the rest of the whipping cream on high until stiff peaks form. Finally, gently stir in the mascarpone mixture into the bowl with the whipped cream.
Putting it together:
Layer the granola with scoops of the ginger cream, garnishing with candied ginger. Serve this right away – straight into your own gob, or your family’s as they eagerly await this deliciously spiced treat!
If you decide to give this recipe a shot, we would love to hear your thoughts on it! Send us all the details on Instagram (@demetres) or Facebook, and make sure to check back next week for more dessert-y goodness 😋