Salted Caramel Granola, doesn’t that just sound heavenly?? I’m telling you this stuff is like crack…. soooo difficult to keep your hands off. This recipe for gluten free Vegan Salted Caramel Granola has been in the making for a while, and i finally have a version that I’m above and beyond satisfied with 😀
While this recipe for Vegan Salted Caramel Granola – gluten free is utterly delicious it is also something that shouldn’t be enjoyed every day due to the high amount of agave syrup used in this recipe 😀 think of it as a decadent breakfast treat 😉 And there is nothing wrong with enjoying a little breakfast treat now and then 😀 Treat yourself and feel the joy and love 😀
A friend of mine, Katoo from Belgium, recently started a company producing and selling granola on a small scale, called Paula Granola. She specializes in making granola for people with various allergies/intolerances and all of her products are organic and guaranteed gluten free. I recently had the joy of finally tasting some of her granola’s myself, and I’m in love <3 I’m especially i love with the “Speculoos Granola”, it is divine 😀 So if you are a granola fan (and live in or near Belgium), but struggling to find a great (gluten free) granola, check out Paula Granola’s website 😀
The recipe for this Vegan Salted Caramel Granola – gluten free is pretty simple. Mix all of the dry ingredients except the salt in a bowl, set aside. Add all the wet ingredients and the salt to a small pan and cook it gently over low heat while stirring. Once it starts to bubble and is well mixed, take it off the heat and pour it over the dry ingredients. Stir well, so that the dry ingredients are covered with the sticky vegan caramel 😀
Spread out the sticky mass over a baking tray lined with grease proof baking paper and bake it in a pre heated oven (180 °C/ 360 °F) for about 15 minutes. Then take it out of the oven and give it a little stir on the baking tray before you put it back into the oven for another 15 minutes. You want the granola to brown and go crispy but not burn, so keep an eye on it 😀 Take it out of the oven and let it cool down, it will crisp up while it cools. If you want you can scramble it up a bit while it is still hot, in order to break up the larger pieces.
When it is completely cooled down you can transfer it to an (airtight) jar, and it will keep for about a week, but honestly it almost never lasts that long in my house. I prefer to eat this granola on top of a smoothie bowl or with a simple fruit salad like a mix of apple, melon, and maybe some berries. But it is also delicious with some (tolerated) yogurt, milk of choice, or even just snacking it plain.
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Deliciously crunchy gluten free Vegan Salted Caramel Granola. Extremely difficult to keep your hands off 😉
Ingredients
- 1/4 cup coconut oil (60 ml)
- 1/3 cup agave syrup or maple syrup (80 ml)*
- 1/3 cup macadamia nut butter (80 ml)
- 1/4–1/2 tsp good quality salt
- 1 tsp vanilla extract (optional)
- 2 cups (gluten free) oats
- 1 tbsp nigella seeds (did you know they have antihistamine properties??)
- 4 tbsp pumpkin seeds
Instructions
- Preheat the oven to 180 °C (360 °F).
- Mix the 2 cups of oats with the nigella seeds and the pumpkin seeds in a bowl, set aside.
- Add the coconut oil, macadamia nut butter, liquid sweetener, salt and vanilla extract to a small pan and cook it gently over low heat while stirring.
- Once it starts to bubble and is well mixed, take it off the heat and pour it over the dry ingredients. Stir well, so that the dry ingredients are covered with the sticky vegan caramel 😀
- Spread out the sticky mass on a baking tray lined with grease proof baking paper and bake it in a pre heated oven (180 °C/ 360 °F) for about 15 minutes. Then take it out of the oven and give it a little stir on the baking tray before you put it back into the oven for another 15 minutes. You want the granola to brown and go crispy but not burn, so keep an eye on it 😀
- Take it out of the oven and let it cool down, it will crisp up while it cools.
- If you want you can scramble it up a bit while it is still hot, in order to break up the larger pieces.
- When it is completely cooled down you can transfer it to an (airtight) container, and it will keep for about a week, but honestly it almost never lasts that long in my house.
Notes
- I prefer to eat this granola on top of a smoothie bowl or with a simple fruit salad like a mix of apple, melon, and maybe some berries. But it is also delicious with some (tolerated) yogurt, milk of choice, or even just snacking it plain.
- You can use any liquid sweetener you want. My preference taste wise goes to agave syrup or honey (non-vegan version). Using date syrup generate a bit of a fruity taste, that doesn’t go so well with the salty caramel vibe 😀
- In terms of dry ingredients, I kept this granola pretty simple, you can of course add more seeds or nuts if you feel like it, just remember to keep the ratio between the dry and the wet ingredients about the same.
Save this gluten free Vegan Salted Caramel Granola recipe for later. Pin it 😀
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Can I substitute almond butter for the macadamia butter?
Hi Tamara,
Yes you can. I sometimes substitute the macadamia butter with organic white almond butter. Note that the texture/thickness of the two nut butters might vary, this is also very brand dependent. So you might need to adjust the amounts slightly.
Tania
Initially I wasn’t sure about this as it isn’t overly sweet, however having tested it ‘dry’ with apple, melon and mango (so far) I can highly recommend it!
It is great with melon too 😉 and with some yogurt if tolerated 😀
I thought that nuts were high in histamine?
Hi Jennie,
Most nuts are indeed medium to high in histamine. According to the SIGHI list Macadamia nuts and pistachios are low in histamine. I never eliminated these two nuts, and have always been fine with them along with unroasted almonds. If you react to macadamia nuts, then this recipe is not suited for you. It is important to listen to your self and your body in terms of what is okay for you.
Tania
I have a nut allergy, can the nut butter be replaced with something nut free?
Hi Kyla,
You could try with tigernut butter. Tigernuts are not actually nuts but a tuber.
Let me know how it goes 🙂
Tania
That looks delicious, yum. However aren’t all oats having gluten? Or where do you get your oats from? Many thanks.
Hi Helena,
Oats are naturally gluten free, however due to cross contamination not all oats you can buy are gluten free. So you have to be aware of that when you buy them if you are sensitive to gluten.
I live in the Netherlands, so where I buy them is only relevant if you live in the Netherlands too. Here is a link to some gluten free oats on amazon, in case you are interested.
Tania