Carrot-cranberry granola bar with yoghurt

Ingredients

• 230 g Carrots, raw
• 170 g Dried blueberries
• 30 g Orange zest, finely grated
• 10 g Coconut oil
• 10 g Lemon zest
• 10 g Coconut
• 150 g Oat flakes
• 30 g Almonds
• 30 g Raisins
• 3 g Cinnamon, ground
• 250 g Nature yogurt, low fat

Method

1. Peel the carrot and grate it on a large-hole grater.
2. Put the oatmeal, almonds, and grated coconut in a food processor and blend them in a few seconds.
3. Add the previously heated coconut oil, cranberries, raisins, finely grated lemon and orange peel, and cinnamon, as well as carrots.
4. We work on a low speed to a creamy consistency. Line an oblong loaf tin with baking paper.
5. We smooth the mass and gently press in the remaining few cranberries. Sprinkle it with grated coconut and let it rest in the fridge for 4-6 hours.
6. Then take it out of the mold and cut it into an oblong shape.