This Salted Caramel Granola can be made two ways: healthy or indulgent! But whichever your choice, this breakfast is packed with whole grains, nuts, and seeds.
So exciting news…I’m a working girl now! Well, sort of. I began an internship in the sensory science department of Unilever, a huge food/lifestyle product company (they’re the ones who own Ben and Jerry’s, Lipton, Hellman’s…the works). And if you thought it wasn’t possible to have a 3 hour training on how to taste mayonnaise, you would be wrong. But for a foodie, this is heaven.
And part of being a working girl means I can’t just graze through the fridge all day. I have to like, plan my food for the day. Namely, da snacks.
I’ve found that the chances I bring a healthy snack to work exponentially increase if I have it prepped and ready to go the night before. I’m talking veggies cut and bagged, fruit out on the counter, granola in a Ziploc.
We’ve been a bit lazy lately, just buying boxes of granola at the grocery, but I’m thinking I’ll start making granola in bulk on weekends. I mean, it’s so easy. So easy. We made granola with pumpkin and quinoa and even some REAL good granola bars. And now, friends, we make Salted Caramel Granola!
- 3 cups rolled oats 180 g
- ½ almonds 75 g, chopped
- ¼ sesame seeds 30 g
- ¼ pumpkin seeds 30 g
- 1 cup medjool dates 175 g, chopped
- ½ cup honey or store bought caramel 120 mL
- ¼ tsp sea salt
- Prep: Preheat oven to 325°F (160°C). Combine all ingredients in a large bowl.
- Cook: Spread onto a parchment paper lined baking sheet and bake for 20 to 30 minutes, until toasted and crispy. Allow to cool before breaking into bite-sized chunks.
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