/ peanut butter caramel granola

GF, VG, V, DF SERVES 10

I always keep a big jar of granola stocked in the cupboard — it’s one of those feel-good staples that make breakfast (or dessert) easy and satisfying.

But most store-bought granolas are loaded with refined oils, excess sugar, and preservatives that don’t do our health any favours.

This homemade version is golden, crunchy, and naturally sweetened with maple syrup and peanut butter.

I love it with milk and poached pears, sprinkled on yoghurt with berries, or over coconut ice cream when I'm feeling something extra jazzy.

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INGREDIENTS

• 2 cups rolled oats

• 1 cup almonds or walnuts, chopped*

• ½ cup pepitas

• ½ cup flax seeds

• ½ cup shredded coconut

• 2 tbsp cinnamon

• Pinch of flakey sea salt

  Peanut Butter Caramel

•  ½ cup olive oil  

• ½ cup maple syrup  

• 1 tsp vanilla paste 

•  ½ cup peanut butter* 

RECIPE

Preheat oven to 180°C (fan forced).

In a large bowl, mix together all granola mixture ingredients.

In a separate bowl, whisk together the caramel ingredients until smooth and glossy.

Pour the caramel over the granola mixture and stir until every bit is coated.

Spread the mixture onto a lined baking tray in a thin, even layer, gently pressing it down to help it cluster. If needed, divide the mix across two trays to avoid overcrowding. The thinner and more evenly spread it is, the more golden, crunchy clusters you’ll get.

Bake for 15–20 minutes or until golden brown. Keep an eye on it to prevent burning.

Allow to completely cool in the tray — this is key to getting those delicious clusters.

Once cooled, break into chunks and store in an airtight jar. 

NOTES

*Substiutions*
You can really get as creative as you like here. Instead of almonds you could add walnuts, pecans, pistachios, cashews. You could also make an almond butter caramel or use another nut spread of choice. 

*STORAGE*
Store in an airtight jar for up to four weeks — although mine rarely survives more than a few days!

*QUANTITIES*
This makes approx 4 cups of granolA

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