Preheat oven to 325F and line a baking sheet with parchment paper.
In a small bowl combine the chia seeds with the water and set 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.
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.
Layer the granola with scoops of the ginger cream in small glasses or bowls, garnishing with candied ginger. Serve these parfaits straight away.