Vegan Salted Caramel Granola – gluten free

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.

Vegan Salted Caramel Granola – gluten free

★★★★★ 5 from 1 reviews

• Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
• Prep Time: 5 min
• Cook Time: 30 min
• Total Time: 35 minutes
• Category: Breakfast
• Diet: Gluten Free

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Description

Deliciously crunchy gluten free Vegan Salted Caramel Granola. Extremely difficult to keep your hands off 😉

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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

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Instructions

1. Preheat the oven to 180 °C (360 °F).
2. Mix the 2 cups of oats with the nigella seeds and the pumpkin seeds in a bowl, set aside.
3. 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.
4. 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 😀
5. 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 😀
6. Take it out of the oven and let it cool down, it will crisp up while it cools.
7. If you want you can scramble it up a bit while it is still hot, in order to break up the larger pieces.
8. 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.

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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.

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