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Salted Caramel Peanut Butter Granola
Nearly a cup of salted caramel peanut butter melts into coconut oil and date syrup before coating 2¾ cups of jumbo rolled oats — the fat-to-oat ratio is what builds the oversized clusters. Chopped cashews and coconut flakes go in partway through the bake so they toast without burning. After 110 minutes of low-heat roasting and a full cool-down on the tray, the clusters snap apart into chunky pieces. Makes 18 servings; store in an airtight jar and spoon over yogurt or eat with cold milk.
Equipment
- Oven
- Stovetop
- Saucepan
- Baking sheet
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.
- 3Pour the wet ingredients 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 so it doesn't burn.
- 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. Pressing it tightly helps form those coveted large clusters.
- 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. Stir in the chopped cashews and coconut flakes, cooking over low heat for about 5 minutes until caramelized.
- 8Remove 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.
- 9Increase 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.
- 10Leave the pan inside the open oven to cool completely so the mixture sets into solid pieces. Break the cooled sheet of oats into smaller clusters by tapping it gently, then toss everything together to distribute the cashews and coconut.
Notes
- Storage: Keep the finished clusters in an airtight container at room temperature for up to 6 weeks.
- Cooling tip: If you are short on time, you can transfer the pan to a wire rack and let it cool for 30 to 60 minutes instead of leaving it in the oven, though oven-cooling produces the best clusters.
