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Salted caramel stovetop granola


Salted caramel butter:

  • 1/4 cup coconut oil
  • 1/4 cup brown rice syrup
  • 2 tablespoons natural almond butter
  • 1/2 teaspoon sea salt (use 1/4 teaspoon if using salted almond butter)

Salted caramel stovetop granola:

  • 1 teaspoon coconut oil
  • 2 cups old-fashioned rolled oats
  • 1/2 cup raw almonds, roughly chopped
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/2 teaspoon cinnamon
  • 1/2 cup Salted caramel butter, warmed


Salted caramel butter:

  1. Melt the coconut oil, brown rice syrup, almond butter, and salt in a small saucepan over medium heat, whisking constantly until the mixture simmers. Reduce the heat to low and whisk for 30 seconds.
  2. Remove from the heat and continue to stir for another 30 to 40 seconds, until the caramel is thick enough to coat the back of a spoon or drips in ribbon-like folds when you lift the whisk.
  3. Store in a glass jar in the fridge for up to two weeks. When ready to use, whisk over low heat until the sauce is warm and drippy.

Salted caramel stovetop granola:

  1. Line a baking sheet with parchment paper. Melt the coconut oil in a large skillet over medium-high heat. Add the oats, almonds, sunflower seeds, pumpkin seeds, and cinnamon. Gently toss until well combined. Cook for eight to ten minutes, stirring constantly, until the oats and nuts are toasty golden and fragrant. Remove from the heat.
  2. Drizzle the warm Salted caramel butter over the granola and stir until evenly coated. Spread the granola onto the prepared baking sheet and then, using a spatula, press the granola firmly together and flatten it evenly. Refrigerate for 10 to 15 minutes to cool and set.
  3. Break into chunks or crumble. Store in an airtight container at room temperature for up to one month or in the freezer for up to two months.


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