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Salted Caramel Peanut Butter Granola
Start your morning with a deeply indulgent batch of homemade granola. Jumbo rolled oats are coated in a rich mixture of melted coconut oil, date syrup, and salted caramel peanut butter. The result is a beautifully clustered, crunchy breakfast staple with deep roasted flavors. Caramelized cashews and coconut flakes add an irresistible finishing touch to the mix. Serve it over thick yogurt and fresh fruit, or spoon it over mascarpone with a drizzle of warm honey for a decadent dessert.
Ingredients
- 275 g (10 oz/2¾ cups) jumbo rolled oats
- 250 g (9 oz/1 cup) coconut oil
- 100 ml (3½ fl oz/scant ½ cup) date syrup, divided into 5 tbsp and 2 tbsp
- 1 tsp vanilla extract
- 200 g (7 oz/scant 1 cup) Salted Caramel Peanut Butter , at room temperature
- 30 g (1 oz/2 tbsp) coconut sugar (or any brown sugar will work)
- 125 g (4 oz/generous ¾ cup) cashew nuts, roughly chopped
- 75 g (2½ oz/1¼ cups) coconut flakes
Instructions
- 1Preheat the oven to 160°C (325°F/Gas 3) and line a large baking sheet with parchment paper.
- 2Place the jumbo rolled oats into a large mixing bowl. Melt the coconut oil gently in a small saucepan over low heat, then stir in 5 tablespoons of the date syrup and the vanilla extract.
- 3Mix the wet ingredients thoroughly, pour them over the oats, and stir until everything is evenly coated.
- 4Return the saucepan to the stove and gently warm the salted caramel peanut butter over low heat. Stir frequently to prevent it from burning.
- 5Fold the warmed peanut butter into the oat mixture until fully combined. Transfer the mixture to the prepared baking sheet and press it down firmly to create a compact layer.
- 6Bake the oats for 20 minutes, then carefully rotate the baking sheet. Continue baking for another 10 minutes, rotate the pan once more, and bake for a final 10 minutes.
- 7Melt the remaining 2 tablespoons of date syrup with the coconut sugar in a skillet while the oats bake.
- 8Stir the chopped cashews and coconut flakes into the skillet. Cook over low heat for about 5 minutes until the nuts and coconut are caramelized.
- 9Remove the baking sheet from the oven after its final 10-minute interval. Scatter the caramelized cashews and coconut evenly over the top of the oats without mixing them in.
- 10Increase the oven temperature to 180°C (350°F/Gas 4) and return the pan to the oven for 10 more minutes. Turn the oven off completely and leave the door slightly open.
- 11Leave the pan inside the open oven to cool completely. If you are short on time, transfer the pan to a wire rack and let it cool for 30 to 60 minutes.
- 12Allow the mixture to set into large, solid clusters as it cools.
- 13Break the cooled sheet of oats into smaller clusters by tapping it gently, then toss everything together to distribute the cashews and coconut.
- 14Transfer the finished clusters to an airtight container to store at room temperature for up to 6 weeks.