It has been a long time since my last post for a granola recipe, not that I had stopped cooking (and eating!) it. This one is with a dulce de leche twist. But don’t panic, I just used one tablespoon to give it a nice sweet smoky flavor while keeping things on the good for you side… Trust me, it turns out really good!
Dulce de Leche Granola
Oats – 2 cups
Sliced almonds, walnuts, pecans or mixed nuts – ½ cup
Natural and unsweetened shreeded coconut – ½ cup
Coconut oil – ⅓ cup + 1 TBSP
Maple syrup – ⅓ cup
Dulce de leche – 1 TBSP
Cinnamon – ¼ Tsp
Ginger – ¼ Tsp
Fine sea salt – ¼ Tsp
Preheat oven to 325°.
In a bowl combine the oats, nuts and shredded coconut. Pour over and mix the ⅓ cup of coconut oil.
In a medium skillet barely heat the tablespoon of coconut oil with the maple syrup, dulce de leche, cinnamon, ginger and salt, between 20 to 30 seconds of sizzling. Pour the mix over the oats and combine well, until everything seems coated. Transfer to a baking sheet and spread well.
Bake for 25 minutes total, moving and spreading the granola every 10 minutes, and lowering the oven temperature to 275° the second time you take out the granola for its last 5 minutes of baking.
Take the tray out of the oven and let it cool down completely before storing in an airtight container. It should be good and crunchy for 2 to 3 months.