In nutty cooperation with ültje.
This Salted Caramel Peanut Granola is a quick, delicious recipe for perfect gluten-free vegan granola blend. It's filled with fiber, protein and healthy fats to keep you fueled all morning long! Plus, the dates will give you some extra iron.
Do you know this feeling when you bake something for the first time, and it comes out of the oven smelling marvelous?
This salted caramel granola actually smelled like popcorn and made up some wonderful cinema vibes. I’ve made many granola recipes but so far, this is my fav since the taste, the consistency and the nutrients are great. It’s flavorful, easy to make, crunchy and super healthy.
Instead of using oil, I love using nut butter as this perfect clean peanut butter from ültje.
Why using peanut butter (instead of oil):
- Peanut butter is a wonderful source of protein and also contains many vitamins and minerals.
- Just as great, peanut butter is a relatively unprocessed food. They are basically just peanuts that are roasted and ground until they become this geniaaaal tasty and creamy paste.
- A really good peanut butter should only contain peanuts as the unsalted version from ültje. It consists of 100% roasted peanuts, has an incredible flavourful taste and a super consistency.
So let's dive into this protein-rich salted Caramel Granola Recipe while adding some extra proteins thought more peanuts and quinoa.
And another note: I used Sukari dates for this recipe.
S U K A R I dates are smaller with a fresh fruity and super sweet caramel-like taste plus an aftertaste like honey. They are known to the king of dates in Arabia while Medjool dates are the king of dates in North-America.
Any juicy dates will work as long as there juicy. If not, you can go for date paste or soak your dates in a minimum of water.
- 150 g rolled oats (gluten-free)
- 20 g quinoa, puffed
- 30 g salted peanuts
- 160 g juicy dates or date paste (depending on blender)
- 130 g ültje pure peanut butter (approx. 7 gr. TL)
- 1 pinch of salt
- Preheat the oven to 175 ° C top and bottom heat.
- Puree the dates, peanut butter and a pinch of salt in a blender.
- Depending on the mixing power, the dates remain in pieces. But this is no problem at all and tastes great.
- Mix the dry ingredients in a bowl.
- Add the mixed date and peanut cream and combine well.
- Spread the granola evenly on a baking tray.
- Bake in the preheated oven for about 10 minutes.
- After 8 minutes check and mix the granola again with a baking spoon.
- Remove the granola from the oven, take it off the tray and let it cool down until it hardens.
- The granola can be stored in an airtight glass for up to 2 weeks.
Some final granola thoughts:
- The granola is still slightly soft when it comes out of the oven. It will become more crunchy as soon as it cools. Therefore the cooling step is really importing. If you store it in a jar right away, moisture will develop and you’ll be left with granola mush.
- For serving, you really can’t go wrong. Have them with plant-milk, as a topping on your smoothie- oats- or any breakfast bowls, with yogurt, on toast, on pancakes or waffles or simple as a snack.
- I especially like them as a snack and used to take them to parties as a snack idea too. I make bigger chunks for those opportunities.
You can find more information about peanuts here!
Happpyyy Peanutting <3