We have a salted caramel recipe for you and this time it's packed full of good wholesome foods. This granola is crunchy and nutty, with the sweetness of caramel, made with our award winning Sweet White Miso. A batch of this granola will impress your next house guests or make a great, thoughful, foodie gift.
Makes 3 cups (40 mins)
1⁄4 cup of coconut sugar
200g coconut cream
2 Tbs of water
2 Tbs coconut oil
2 Tbs fresh Sweet White Miso
Good pinch of sea salt
1 cup of rolled oats
1⁄4 cup of shredded coconut
1⁄2 cup of nuts, chopped (cashews and macadamias go well with the salted
1⁄2 cup of seeds (sunflower seeds, pepitas)
1⁄4 cup of raw buckwheat groats
5 medjool dates, pips removed and chopped into small pieces
Preheat oven to 150° C and line a baking trap with parchment paper.
Place water and coconut oil in a small saucepan over medium heat until the coconut oil turns to liquid, add coconut sugar, stir it through and bring to the boil. Once you can see wisps of steam, remove from the heat and whisk in the coconut cream, followed by the miso and sea salt.
In a large bowl combine all the granola ingredients except for the Medjool dates. Next, 1 cup of the caramel into the granola, stir to combine.
Spread mixture out onto the parchment paper and bake for around 30 minutes, turning the granola over at 5-10-minute intervals. The granola should be golden, when it’s done.
Let the granola cool completely as it crisps up once it cools down (at least 1hr). If it’s not crispy enough for your liking, you can always pop it back in the oven for another 5-10 minutes.
Fold in the medjool date pieces and store in an airtight jar for up to 2 months.
Enjoy with coconut yoghurt or milk with your favourite seasonal fruits or on top of your best smoothie bowl.