Description
This decadent (but healthy!) salted caramel granola is gluten free and vegan. Best served with homemade nut milk and berries, or just by the handful!
Ingredients
Scale
- 3/4 cup store-bought or homemade vegan caramel
- 3 cups old fashioned rolled oats
- 3/4 cup chopped walnuts
- 1/3 cup buckwheat groats*
- 1/3 cup sunflower seeds
- 1/4 cup hemp seeds
- 3 tbsp chia seeds
- 1 1/4 tsp cinnamon
- 1/2 tsp salt
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 1/2 cup toasted coconut flakes (unsweetened)
- 1/4 cup cacao nibs
Instructions
- Preheat oven to 350 F.
- If making caramel homemade, follow these instructions. Let caramel cool slightly before using.
- Add all ingredients (except toasted coconut and cacao nibs) to a large bowl and mix until everything is well coated.
- Spread onto a parchment paper-lined baking sheet and bake for 45 minutes, stirring every 15 minutes.
- In a small bowl, stir together another 2 tbsp caramel with the cacao nibs and coconut. Stir into granola and bake for another 15 minutes.
- Remove from oven and let cool completely before breaking up into clumps. Store in airtight container in pantry for up to 2 weeks.
Notes
*Can sub buckwheat with more hemp seeds if you can't find any.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 605
- Sugar: 28.8 g
- Sodium: 260.1 mg
- Fat: 34.1 g
- Saturated Fat: 17.3 g
- Trans Fat: 0 g
- Carbohydrates: 64.3 g
- Fiber: 10.6 g
- Protein: 11.8 g
- Cholesterol: 0.9 mg
