Oh, it’s been a couple weeks since I last shared a granola recipe. Which in my granola-crazed world means I’m overdue to share another. 😉
I’ve expressed my love of sweet and salty snacks/desserts before, but here I am, about to do it again — it’s just that good! My latest craze: salted caramel. Have you jumped on the salted caramel train yet? If you haven’t, you really should.
Most recently, I’ve been hooked on Edy’s limited edition salted caramel pretzel ice cream (go get it now before it’s too late!). I’ve never been the biggest caramel fan, but if you throw salt into the picture, I’m there… Which is what led me to bake this batch of salted caramel pretzel granola a couple weeks ago.
Clusters of toasted oats and crunchy pretzels, lightly sweetened with caramel sauce and dusted with coarse sea salt… need I say more?
I think I just need to say this: make this granola. It’s perfect on top of greek yogurt, in a bowl with a bit of milk, or my personal favorite, as a snack on its own.
[print_this]Salted Caramel Pretzel Granola
If you enjoy sweet and salty food combinations, you will love this granola: crunchy clusters of oats and pretzels with sweet caramel sauce, lightly sprinkled with sea salt. For added crunch and flavor, add 1/4 cup chopped peanuts.
Makes about 3 cups
Prep time: 10 minutes
Bake time: 30 minutes
- 2 cups old-fashioned (rolled) oats
- 3/4 cup crushed pretzels
- 3 tablespoons canola or coconut oil
- 2 tablespoons caramel sauce (+ extra for drizzling)
- 1 1/2 teaspoons coarse sea salt
Heat the oven to 325 degrees F. Line a baking pan or sheet with parchment paper.
In a mixing bowl, stir all of the ingredients until mixed. Spread into the prepared pan. Bake 15 minutes, then remove from the oven and stir; if desired, drizzle an additional 1/2 to 1 tablespoon caramel sauce over the granola. Bake an additional 10 to 15 minutes, or until the granola is lightly toasted. Allow the granola to cool completely before serving or storing.[/print_this]