Fatties’ favourite granola

Fatties’ favourite granola

By
From
Salted Caramel Dreams
Makes
900 g jar
Photographer
River Thompson

I really wanted an indulgent granola recipe in this book and I knew just the person to turn to. Enter Rebecca from Rock My Bowl, the maker of the best granola in London. This recipe is lovely served with yoghurt and fruit for breakfast and makes a great dessert served with mascarpone and warm honey.

Ingredients

Quantity Ingredient
275g jumbo rolled oats
250g coconut oil
100ml date syrup, divided into 5 tablespoons and 2 tablespoons
1 teaspoon vanilla extract
200g Salted caramel peanut butter, at room temperature
30g coconut sugar, (or any brown sugar will work)
125g cashew nuts, roughly chopped
75g coconut flakes

Method

  1. Preheat the oven to 160°C and line a large baking sheet with baking parchment.
  2. Measure the oats into a large mixing bowl. Gently melt the coconut oil in a small saucepan over a low heat, then add the 5 tablespoons of date syrup and the vanilla extract. Stir well to combine before adding to the oats and giving it another mix.
  3. In the same pan in which you melted the coconut oil, gently melt the salted caramel peanut butter until warm, keeping a close eye on it and stirring often to stop it catching. Stir the melted peanut butter into the oat mixture. When thoroughly combined, pour into the prepared baking sheet and press down firmly so it’s compact. Bake for 20 minutes, then carefully rotate the tray. Bake for a further 10 minutes, turn again and bake for a final 10 minutes.
  4. While the granola is baking, melt the additional 2 tablespoons of date syrup with the coconut sugar in a frying pan. Add the cashews and coconut flakes and heat over a low heat for about 5 minutes until they are caramelised.
  5. After the last 10 minutes of baking, add the cashews and coconut to the top of the granola, but don’t mix! Turn up the oven temperature to 180°C and bake for a further 10 minutes.
  6. Turn the oven off and open the door. Ideally, you want to leave the granola to cool in the oven. However, if you just can’t wait to dig in, place the granola on a cooling rack and cool for 30 minutes– 1 hour. Your granola will be in large clusters.
  7. Give the granola a bash to break it up slightly, then mix through the cashews and coconut.
  8. Store in an airtight container at room temperature for up to 6 weeks.
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