RECIPE: Toffee Granola

I know. Another toffee themed recipe. BUT before you say anything, I had no plans to post another recipe using the toffee sauce, that was until the lovely @bondsbeach used it to make granola! As soon as I saw that, I had to hop into the kitchen and experiment for myself. It took a few trials to get the flavor and consistency down, but the end result is buttery, crunchy and surprisingly, not overly sweet! So, thank you @bondsbeach for the creative inspiration!!

TOFFEE GRANOLA: {gluten-free, soy-free, dairy-free, vegan, refined sugar-free}

What you need:

  • 1/2 cup coconut sugar
  • 1/4 cup + 1 TBSP raw tahini
  • 1 TBSP raw coconut nectar
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 3 TBSP water
  • 1 TBSP avocado oil or grapeseed oil*
  • 4 cups gluten-free rolled oats
  • 1/4 cup dairy free chocolate chips (I used Enjoy Life mini chips)
  • 1/2 cup raw pecan halves & pieces**
  • 2 TBSP raw hemp seeds (optional)

*In my first trial I used all water, but found that it worked best with 1 TBSP of avocado oil. We’ve also been incorporating more avocado and/or coconut oil into Willow’s diet at the recommendation of our naturopath…so I’m learning to add a little more fats/oils into our meals. For those looking for a completely oil-free recipe, you can add an extra tablespoon of water or add a tablespoon of maple syrup, but know that the oil works really well in this case.

**For a nut-free version, you can replace the pecan pieces for sunflower seeds or pumpkin seeds. I personally preferred the buttery flavor that the pecans brought and found that the sunflower seeds brought a little bitterness to the granola. You can also omit the nuts/seeds all together.

toffee granola

How to:

  1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the toffee sauce ingredients > coconut sugar, tahini, coconut nectar, vanilla, salt, water and oil. Mix until smooth – should take 2-3 minutes to get it all incorporated. You can also blend the ingredients until smooth.
  3. Next add in the oats, chocolate chips, pecan pieces and hemp seeds. Using a spatula or wooden spoon, stir until well combined and evenly coated.
  4. Spread the mixture onto your baking sheet into an even layer. If you don’t have a large baking sheet, you can divide this into two sheets.
  5. Bake for 35-45 minutes, flipping/stirring halfway through. You’re looking for a “dry” golden color.
  6. Remove from the oven and allow to cool for 15 minutes on the baking sheet.
  7. Allow the granola to cool completely before storing in airtight containers. I store mine in glass Mason jars.

You can enjoy this with milk, sprinkle it on yogurt or smoothie bowls and use it as a topping for ice cream.

toffee granola2

toffee granola3

This concludes the toffee sauce recipes…I promise!

Thanks for stopping by!

13 thoughts on “RECIPE: Toffee Granola

  1. This looks sooo incredible Mandy!! I absolutely love the idea of toffee granola! I love coconut sugar like it’s my life and I love toffee, so what a perfect idea for granola! I pretty much want to eat ALL of that! I go through granola soo fast because it’s so addicting! I cannot wait to try this!

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    • Haha! Me TOO!!! Coconut sugar is the best…I love it just as much as maple syrup. Oh, we have to make giant batches of granola because we go through it so fast! For example, I have learned to double your granola recipes because they go extra fast. You create the best granola recipes!! Please let me know if you try it! I can’t thank you enough for your continued support! ❤

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    • Haha! Not pathetic at all! I promise, you’ll love the coconut nectar when you do get around to buying some. It has such a rich, deep flavor! You’re the best!!

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