Paleo Salted Caramel Granola (GF & Vegan)
Recipe type: Breakfast, Snack
Cuisine: Gluten Free, Paleo, Vegan
Salted caramel sauce:
  • 1 can full fat coconut milk
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • ½ tsp sea salt
  • 1 cup raw almonds, roughly chopped
  • ½ cup raw cashews, roughly chopped
  • ¾ cup raw pepitas (pumpkin seeds)
  • ½ cup raw sunflower seeds
  • ¼ cup sesame seeds
  • 2 cups shredded unsweetened coconut (or unsweetened coconut chips)
  • ¾ cup + 2 tablespoons salted caramel sauce, divided
  • 1 tablespoon melted coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
Salted caramel sauce:
  1. Combine all ingredients in a saucepan over medium-high heat, whisk well. Bring to a boil, then reduce to simmer (4/10) and cook 20-25 minutes, stirring often. Caramel is done when sauce has thickened enough to coat the back of a spoon. Yields about 1 cup.
  1. Preheat oven to 300° F. Line baking sheet with parchment paper.
  2. Combine all nuts and seeds, cinnamon, and sea salt in a bowl. Stir 1 tablespoon melted coconut oil into ¾ cup caramel sauce and pour over nuts and seeds. Mix well.
  3. Pour mixture evenly over parchment paper. Bake for 30-35 minutes, stirring halfway through. Remove from oven.
  4. Drizzle granola with 2 tablespoons salted caramel sauce. For chunkier granola, allow to cool completely before breaking into pieces. For smaller pieces of granola, stir after removing from oven, before drizzling with caramel.
  5. Enjoy immediately, or store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 4 weeks.
Recipe by odessa darling at