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Caramel popcorn and peanut butter-cinnamon granola

Course Breakfast, Snack
Keyword breakfast, dairy free, gluten free, muesli, oats, vegan
Servings 1 batch

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!

Notes

*You can use gluten-free oats, of course.
**Swap the amaranth for any other puffed grains of your choice.