Salted Caramel Granola
Salted Caramel Granola
An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz
Bas-du-Fleuve Salted Herbs are well known for enhancing savory dishes… but surprise: they work wonders in sweet treats too! This salted caramel granola is proof. Crunchy, fragrant, and full of character, it’s perfect for breakfast or as a snack. Over yogurt, in a smoothie bowl, with milk, or simply for munching, it has it all.
Prep
10 min
Cook
50 min
Ingredients
For the granola:
- 2 cups old-fashioned rolled oats
- ¾ cup raw sunflower seeds
- ¾ cup raw pumpkin seeds
- ½ cup raw pecans, coarsely chopped
- ⅓ cup raw hazelnuts, coarsely chopped
- ½ cup unsweetened shredded coconut
- 2 tbsp chia seeds
For the almond butter salted caramel:
- ⅓ cup natural almond butter (or peanut butter)
- ½ cup maple syrup
- 3 tbsp extra virgin olive oil
- 1½ tsp vanilla extract
- 2 tsp Bas-du-Fleuve Salted Herbs
Preparation
- Preheat the oven to 120°C (250°F).
- Line a large baking sheet with a silicone baking mat. Set aside.
- In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, pecans, hazelnuts, coconut, and chia seeds. Set aside.
- In a small bowl, mix all the salted caramel ingredients well until smooth, like a caramel sauce.
- Pour the salted caramel into the bowl from step 3, then mix well with a spatula.
- Spread the mixture evenly on the baking sheet. Using a spatula, press down firmly over the entire surface and bake for about 50 minutes, until the granola is lightly golden on top. Keep an eye on it toward the end to prevent burning. Let cool.
- Using your hands, coarsely break the granola into chunks.
- Transfer the granola to an airtight container.
- Tip
- Once cooled, this granola will keep for about 2 to 3 weeks in an airtight container at room temperature (away from moisture and light).
