Granola with Caramel and Almonds

Description

Granola with Caramel and Almonds

Ingredients:

2 cups rolled oats

1 cup whole almonds, roughly chopped

1/2 cup caramel chips

1/4 cup honey

1/4 cup coconut oil (or butter)

1/2 tsp cinnamon

Pinch of salt

—

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:
In a large mixing bowl, combine oats, almonds, cinnamon, and salt.

3. Prepare the Wet Mixture:
In a small saucepan, heat honey and coconut oil over low heat until melted. Remove from heat and stir in caramel chips until smooth.

4. Combine:
Pour the wet mixture over the dry ingredients. Stir well to coat all ingredients evenly.

5. Bake:
Spread the mixture onto the prepared baking sheet in an even layer. Bake for 20–25 minutes, stirring halfway through, until golden brown. Allow to cool completely.

6. Serve or Store:
Break into clusters and enjoy as a snack, topping, or with milk/yogurt. Store in an airtight container for up to a week.

Perfect for a quick energy boost or a crunchy treat!

Step-by-Step Guide

Follow these detailed instructions for perfect homemade granola every time.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large, rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
2. Combine Dry Ingredients: In a large bowl, add 2 cups of rolled oats, 1 cup of roughly chopped almonds, 1/2 teaspoon of cinnamon, and a pinch of salt. Stir until evenly distributed.
3. Create the Caramel Sauce: In a small saucepan over low heat, gently warm 1/4 cup of honey and 1/4 cup of coconut oil. Stir just until melted and combined. Immediately remove from heat. Add the 1/2 cup of caramel chips and stir continuously until the chips are fully melted and the mixture is smooth.
4. Coat Thoroughly: Pour the warm caramel sauce over the dry oat mixture. Use a sturdy spatula to fold and stir until every oat and almond piece is completely coated with the glossy sauce.
5. Bake to Perfection: Spread the mixture in a single, even layer on your prepared sheet. Bake for 10 minutes, then remove and stir carefully to promote even browning. Return to the oven for another 10-15 minutes, watching closely near the end. The granola is done when it turns a deep, golden brown.
6. The Crucial Cool: Remove the baking sheet and let the granola cool completely on the sheet without stirring. This is when the magical, crunchy clusters form. Once cool, break into pieces.

Serving Suggestions

This versatile granola can be enjoyed in numerous ways:

• Breakfast Bowl: Serve over Greek yogurt or milk with fresh berries or sliced banana.
• Dessert Topping: Sprinkle over vanilla ice cream or apple crisp for a decadent crunch.
• On-the-Go Snack: Pack small portions in reusable bags for a quick, energizing snack.
• Salad Booster: Add a savory-sweet crunch to a salad with goat cheese and apples.

How-to Summary

Mix oats, almonds, cinnamon, and salt. Melt honey and oil, then stir in caramel chips to create a sauce. Combine wet and dry mixtures, spread on a sheet, and bake at 350°F for 20-25 minutes, stirring once. Cool completely to form clusters before storing.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?
No. Rolled (old-fashioned) oats are essential for texture. Quick oats will become mushy and won’t provide the desired crunch.

My caramel sauce seized up. What happened?
This occurs if the heat is too high. Always melt the honey and oil on low heat, and remove the pan from the burner before adding the caramel chips, letting the residual heat melt them gently.

How can I make this recipe vegan?
Use maple syrup instead of honey and ensure your caramel chips are vegan-friendly. Coconut oil is already plant-based.

Why is my granola not forming clusters?
You likely stirred it while it was still warm. Let it cool fully on the baking sheet to harden into clusters before breaking it apart.

Can I add other ingredients?
Absolutely! Feel free to add seeds (like pumpkin or sunflower), other nuts, or dried fruit (add after baking) to customize your mix.

Common Mistakes to Avoid

• Overcrowding the Pan: Spreading the mixture too thickly steams the granola instead of toasting it. Use two sheets if needed.
• Stirring While Hot: Breaking up the granola before it cools prevents cluster formation. Patience is key.
• Overbaking: The granola continues to crisp as it cools. Remove it when golden brown, not dark brown, to avoid a bitter taste.
• Using Old Nuts: Stale almonds won’t toast properly. Taste one before using to ensure freshness.

Conclusion

This Caramel Almond Granola is more than just a recipe; it’s a simple way to create a wholesome, customizable treat at home. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly crunchy, cluster-filled result every time. Its delicious versatility for breakfast, snacks, or dessert makes it a staple worth mastering. Enjoy the rich, comforting flavors of homemade goodness.