Almond Salted Caramel Granola
- 220g quick-cook porridge oats
- 40g dark brown sugar
- 1/2 tsp salt
- 30g desiccated coconut
- 100g flaked almonds
- 50g unsalted shelled pistachio nuts
- 40g unsalted butter
- 1 tsp vanilla extract
- 20g pumpkin seeds
- 2 tbsp honey
In a large Kilner jam pan on a low flame, heat the sugar and 20g butter until bubbling and the sugar is completely melted. Add the almonds, pistachios, pumpkin seeds and salt. Stir thoroughly to ensure all the nuts are coated in the caramel.
Take a large baking sheet lined with greaseproof paper and carefully tip out the nut mixture. Allow to cool completely.
Melt the remaining 20g butter in a Kilner jam pan and add the honey. Tip in the oats, vanilla and coconut. Cook on a low heat stirring all the time until golden and toasted, about 5 minutes. Tip out onto a baking tray and allow to cool thoroughly.
In a large clip-top Kilner jar, you can either layer up the oats with the cooled nut mixture or mix them both together and fill the jar ready for gifting or stowing away for a special occasion. This is perfect for Christmas breakfast.
To serve, pour over hot milk, cold milk or yoghurt. Top with your favourite fresh fruits. Bananas are perfect.
Recipe courtesy of Sanjana Modha on behalf of Kilner.