Allthough this granola can be enjoyed ANY time of the year, it is definitely isnpired by the cozy flavors of colder days: warm cinnamon meets smooth peanut butter and the caramel popcorn make the taste complete. Before you know it, this caramel popcorn and peanut butter-cinnamon granola will become a new staple in your house!
To be honest, I initially had different plans for this granola. In far, I nearly put this recipe on the shelf once and for all. I wanted to make a popcorn and honeycomb granola. But, as it turned out, honeycomb was more difficult to make as I thought. Especially, if your termometer is not working- or you do not even posess one. And so I ended up with a rather sticky, sugar paste that just did not want to form any bubbles and create that characteristic crunch.
Anyways, I came to the conclusion that I probably would not want to make such a mess in the kitchen every time preparing this granola. Hence I searched for a simpler option and this caramel popcorn and peanut butter-cinnamon granola is the result!
All you need to know about this granola
So, I really want to encourage you, maybe the name might suggets otherwise, but it is REALLY simpole to make this granola. The base for the crunchy muesli part consists of oats and puffed grains. As usually, I also decided to use dates as sweetener in this recipe. Not only do they add an extra caramel-y note, but in this way you sneak one more plant friend into a single dish.
You need to blend the dates with peanut butter, water, some vanilla extract, a pinch of salt and (of course) cinnamon until you get a smooth paste. Mix it with the dry ingredients and bake!
The best part though is probably preparing the popcorn! I had not made popcorn in quite a while and hearing the corn pop in the pot felt like music to my ears. No really, it reminded me so much of how excited we children were, when we made movie nights and my mum had bought popcorn kernels. We would love to make as much as possible just to hear that sound and fill the kitchen with that delicious smell.
One more thing that I cannot emphasize enough is that you really need to be careful with the sugar part! Not only can it burn quickly, but it is also very hot, so maybe consider wearing oven gloves. Just for that extra safety.
And finally, what should I say more-add this granola to your smoothies, smoothie bowls, on top of your oatmeal, eat it with yogurt, by the handful…the options are endless.
Well then, let’s get started! I hope you enjoy!
ALL THE BEST
Caramel popcorn and peanut butter-cinnamon granola
Ingredients
Peanut butter-cinnamon granola
- 200 g rolled oats *
- 50 g puffed amaranth **
- 2 Tbsp (30g) peanut butter
- 100 g pitted dates soaked in warm water for around 10 minutes
- 1 Tsp vanilla extract
- 2 Tsp cinnamon
- pinch of salt
- 1/3 Cup water
Caramel popcorn
- 3 Tbsp (30g) popcorn kernels
- 1 Tsp coconut oil
- 3 Tbsp (30g) coconut sugar or brown sugar
- 1 Tsp water
Instructions
- Start by making the granola. Line a baking tray with a piece of parchment paper and preheat the oven to 200C.
- Add all the dry ingredients to a large mixing bowl. Blend the peanut butter, dates, water, vanilla extract, cinnamon and salt in a high speed blender until completely smooth.
- Combine wet mixture with dry in the mixing bowl. Spread the granola base out onto a lined baking tray. Bake for around 25 minutes until golden. Halfaway through the baking process, break the base into pices using a wooden spoon and continue checking on the granola every few minutes from then on.
- While the granola bakes in the oven, make the caramel popcorn. Melt the coconut oil in a small pot and turn the heat to high temperature. Cover with a lid, wait for a minute until the pot is warm and add the kernels. Reduce the temperature to medium heat, place the lid on the pot again and wait until you start hearing the kernels pop. Shake every few seconds to make sure the popcorn is not going to burn. Once the sound gets less, take the pot off the heat.
- To make the caramel, add the coconut sugar adn water to an even smaller pot. Set the heat onto the highest level and wait for the sugar to melt and beginning to boil. When the sugar starts to form "bubbles", cook for around 30 seconds, before quickly removing gfrom the stove and mixing through the popcorn. It is really important to work as fast as you can, so the sugar will not get hard and sticky before adding to the corn. Just be careful to not burn yourself- the sugar is VERY hot. Let cool COMPLETELY.
- When the granola is ready, let cool completely. Crumble into even smaller pieces and add the popcorn to the granola. Mix well, then fill into a tall jar or glas. Enjoy!
