Last weekend I discovered I have no qualms about using store-bought caramel sauce—and that’s a good thing, because it makes this granola unbelievably simple and delicious.
Warm a bit of coconut oil with caramel sauce, pour it over rolled oats, slivered almonds, and shredded coconut, sprinkle generously with flaky sea salt, and bake low and slow. Soon your kitchen will smell like brown sugar and toffee, and you’ll be rewarded with crunchy, caramel-coated clusters.
Recently I’ve been obsessed with caramel-flavored Greek yogurt. It may seem indulgent, but topped with sliced banana and dried cranberries, it’s a morning highlight. When I found this caramel granola recipe in Food Network Magazine I had to try it—after all, caramel granola on caramel yogurt is a double-caramel breakfast worth waking up for.
The caramel plays two roles here: it brings rich butterscotch flavor and, because it’s so sticky, helps form those satisfying granola clusters.
With the holidays approaching, consider gifting homemade granola in large jars. Salted caramel granola is a safe bet, and you can easily vary the mix by adding dried apples or mini chocolate chips for another twist.
Six Ingredient Salted Caramel Granola
Ingredients
-
3
cups
rolled oats -
1
cup
slivered almonds -
1
cup
shredded sweetened coconut -
1
heaping teaspoon flaky sea salt -
1/4
cup
coconut oil
or vegetable oil -
1/2
cup
caramel sauce
Instructions
-
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. In a large bowl, combine the oats, almonds, coconut, and salt.
-
In a small saucepan, gently heat the coconut oil and caramel sauce, whisking until smooth. Pour the warm sauce over the oat mixture and stir with a wooden spoon until everything is evenly coated. Spread the mixture on the prepared baking sheet and bake, stirring every 15 minutes, for about 1 hour.
-
Remove the baking sheet from the oven. While still warm, press the granola firmly into a compact, single layer using a spatula or wooden spoon. Let it cool completely, then break into chunks and store in an airtight container. The granola will keep for about one month.
