I’m so happy the election is over so we can move on with our lives…. said nobody. BUT, I’m not going to be bringing it up anymore. Let my blog be a happy place for those of you who, like me, need a place on the internet that isn’t oversaturated with politics and misery. So, let’s dive right in and just talk about this granola, mmkay? More specifically, salted caramel granola. Paleo, gluten free, grain free, vegan, delicious salted caramel granola. This granola is a more subtle approach to seasonal treats that isn’t uh… unnecessarily doused in pumpkin spice. NOT A FAN. Sorry not sorry. Pumpkin spice, step aside for salted caramel, the real winner of Fall. We all know it, right?
With everything that’s been going on lately, I haven’t felt like writing much. I don’t have a lot to say this week, so I’ll mostly just let the photos speak for themselves. I will say that 1) this Paleo caramel sauce is the bomb, and deserves to be drizzled over any dessert, fruit, or stirred in your coffee this week and 2) this granola is just as perfect eaten by the handful as it is with milk poured overtop as it is in a fruity-yogurt parfait or any other way you can imagine to enjoy it.
- 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
- 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.
- Preheat oven to 300° F. Line baking sheet with parchment paper.
- 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.
- Pour mixture evenly over parchment paper. Bake for 30-35 minutes, stirring halfway through. Remove from oven.
- 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.
- 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.
*Caramel sauce adapted from this recipe by TheIronYou