Salted Caramel Granola (2 Ways)
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 (for reference, 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. And 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!
Salted Caramel Granola
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.
Ingredients
- 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
Instructions
Prep: Preheat oven to 325 degrees 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.
Handy products for this Salted Caramel Granola
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