Caramel Granola {Vegan, GF}

Once you taste this caramel granola, there’s no going back to store bought. You won’t believe the butterscotch caramel flavor is actually vegan.

OMG and the scent while it’s baking is intoxicating! My husband came in and asked what was in the oven. He said, “Granola smells that good? Do I have to wait long?” lol

Before we start though, I’m going to share a secret with you- this caramel granola is healthy too. It just doesn’t taste like it is, which is how I think food should be.

You know… the other great thing about making granola yourself, is being able to customize it to your tastes and what you’re craving at that moment. You can make it sweet, salty-sweet, chunky, full of dried fruit and nuts, and don’t forget chocolate.

Really the combinations are endless. And that’s just making it, eating is another part of the fun. Caramel granola as hot or cold cereal, munch on it as a snack, toppings for parfaits or chia pudding (like in the photo above) ice cream, smoothie bowls…Oh, and I have even used a savory granola mix for a tomato cobbler. Delicious!

Add Your Granola to Chia Pudding

I love my caramel granola in big chunks. Well ok, I love any type of granola that way. haha BUT I especially want it with this one, because you want to be able to taste lots of that butterscotch flavor. Looks like yummy peanut brittle, doesn’t it?

The great thing about this recipe, is that you’re able to shatter it into smaller pieces if you want. None of that rock hard stuff, like you find in too many granola’s you buy from the store. Like I said, this is perfect for customization. Just look at the photo above. All the different sizes.

Smoothie Bowl Recipe for Your Granola

Added bonus? It’s EXTREMELY EASY to make. No special kitchen tools. It’s basically stirring ingredients together and then baking it.

You don’t need fancy ingredients either. The vegan caramel for this is basically made from mixing maple syrup and nut butter. I know, it’s like what? No, really. I learned this when I was making a topping for my hot oatmeal. The syrup was going all over the place, while the peanut butter was in lumps. I stirred the two together, and then swirled it in the oatmeal. Of course I licked the spoon first, and I was like HOLY %&*# this tastes like caramel!! haha

This also makes a really nice personal gift. Fill a fancy glass jar with it, and top with a bow. Another idea is putting it in a mason jar, and attaching a cute spoon to it with twine. That way they can eat it right out of the jar. I just thought of that, and I’m definitely using that idea next time.

You’ll have to make an extra batch though, because it really is hard to share. Just double the recipe, and rotate the pans. Easy and delicious. Enjoy!

Vegan Caramel Granola (Gluten Free)

Print Recipe

Serves: 12 Cooking Time: 40 minutes

Ingredients

2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon or pumpkin pie spice
1/4 to 1/3 cup roughly chopped pecans
1/4 to 1/3 cup roughly chopped walnuts
3 to 4 tablespoons hulled pumpkin seeds
3 to 4 tablespoons sunflower seeds (raw or unsalted roasted)
3 to 4 tablespoons coconut oil
1/3 cup runny peanut butter, almond butter, seed butter, or mix in tahini
1/4 to 1/3 cup pure maple syrup
2 tablespoons pure maple sugar
1 teaspoon pure vanilla extract or vanilla bean paste

Instructions

Place one oven rack in the middle of the oven, and place the 2nd rack right above it. Preheat oven to 300° F. Line rimmed baking sheet with parchment paper; set aside.

In a large bowl, whisk the oats and pumpkin pie spice together. Then stir in the pecans and walnuts; set aside.

In a small saucepan add the coconut oil, nut or seed butter, maple syrup, and maple sugar. Over medium-low heat, warm the ingredients until the coconut oil melts, whisking to prevent burning. Once the oil is melted, turn off the heat and whisk in the vanilla. Pour over the oat mixture and stir until combined.

Spread the granola evenly onto the prepared pan and place on the middle oven rack. Bake for 15 minutes, before rotating the pan and placing on the upper rack. (Don't stir the granola!) Bake for an additional 12-15 minutes, or until the granola is golden brown. Keep an eye on it, because it can over bake near the end.

Remove the pan to a cooling rack. Cool on the pan, and once it's completely cooled you can break it up into large or smaller chunks.

Notes

Adjust the amounts to suit your taste, and the amount of add ins. Omit or change the type of nuts, seeds, etc. If you want to add dried fruit or chocolate, then press it into the top as soon as you pull it out of the oven.

P.S. If you love granola, I just posted a Gingerbread Granola recipe that you will love!