I learned something about myself last weekend: I am not above using store-bought caramel sauce. I hope you’re not either, because then you would miss out on this insanely easy, incredibly delicious granola.
All you do is heat a little coconut oil and caramel sauce, then pour it over rolled oats, slivered almonds, and shredded coconut. Be generous with the (sea) salt. Then bake it low and slow until your entire house smells like brown sugar and toffee, and your dog may or may not be wagging her tail in front of the oven.
I’ve recently been having a love affair with caramel-flavored Greek yogurt. I know, I know, it’s so… processed. But you guys, with a sliced banana and some dried cranberries on top, it’s just too good. I’ve been eating for breakfast almost every day. I’m on some kind of caramel streak. So when I saw this recipe for caramel granola in Food Network Magazine, I had to try it immediately. Caramel granola to go on top of my caramel yogurt? A double caramel breakfast? Sign. Me. Up.
The caramel sauce works double time in this recipe. First, it provides loads of sweet, butterscotch flavor. And second, because it’s incredibly sticky, it helps to create those chunky granola clusters we all know and love so much.
The holidays are right around the corner, which means: shopping. Which I abhor. Might I suggest giving big jars of granola instead? Of course you can’t go wrong with this salted caramel granola, but see also: Double Chocolate Granola and Ginger Walnut Granola.
Six Ingredient Salted Caramel Granola
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup shredded sweetened coconut
- 1 heaping teaspoon flaky sea salt
- 1/4 cup coconut oil or vegetable oil
- 1/2 cup caramel sauce
Preheat the oven to 250°F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, almonds, coconut, and salt.
In a small saucepan, heat the oil and caramel sauce, whisking, until smooth. Pour the sauce over the oat mixture and stir with a wooden spoon until well combined. Spread the granola on the prepared baking sheet and bake, stirring every 15 minutes, for 1 hour.
Remove the baking sheet from the oven. Using a wooden spoon or spatula, press the granola down firmly into a compact, single layer. Allow it to cool completely. Break the granola into chunks and transfer to an airtight container. The granola will keep for about 1 month.