Imagine a warm, golden batch of homemade granola, kissed with buttery caramel and a hint of sea salt. It’s crunchy, sweet, and just the right amount of salty—perfect for sprinkling over yogurt, munching by the handful, or gifting to friends (if you don’t eat it all first!). Let’s make a batch together!
Why You’ll Love This Recipe
This Salted Caramel Granola is everything you want in a snack—crispy, perfectly caramelized, and loaded with texture. Plus, it’s ridiculously easy to make with just a handful of pantry staples.
- Ultimate Sweet & Salty Combo – That buttery caramel flavor with just a pinch of salt is next-level delicious.
- Crunchy with the Perfect Clusters – If you love big granola chunks, this recipe delivers!
- Customizable – Swap out nuts, add chocolate, or toss in dried fruit after baking.
- Great for Gifting – Package it in a cute jar for a homemade treat everyone will adore.
Ingredients Breakdown
Essentials
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans (or any nuts you love)
- ½ cup shredded coconut
- ½ cup brown sugar
- ½ cup maple syrup or honey
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Pro Tips
- For extra caramel richness, swap half the butter for coconut oil.
- If you love an ultra-crispy texture, bake at a lower temp (300°F) for longer to get maximum crunch.
- Let the granola cool before breaking it apart—this helps keep those chunky clusters intact.
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the oats, pecans, coconut, and brown sugar.
- In a small saucepan, heat the maple syrup and melted butter over low heat. Stir in the vanilla and sea salt.
- Pour the caramel-like mixture over the dry ingredients and toss until everything is well coated.
- Spread the granola evenly on the baking sheet and bake for 25–30 minutes, stirring halfway through.
- Let it cool completely (this is when it crisps up!), then break into clusters and store in an airtight container.
Chef’s Tips and Tricks
- Don’t Over-Stir – Stir gently while baking to keep those gorgeous clusters intact.
- Watch Closely – Since caramelized sugars can burn easily, keep an eye during the last 5 minutes.
- Add Extras After Baking – Dried fruit and chocolate chips should be mixed in once the granola cools.
Recipe Variations and Serving Suggestions
- Chocolate Lover’s Version – Add chocolate chips once it’s cooled for a hint of indulgence.
- Nut-Free Option – Swap out nuts for seeds like sunflower or pumpkin for a crunchy alternative.
- Breakfast Parfait – Layer with Greek yogurt and fresh berries for a dreamy morning treat.
- Gift It! – Package in mason jars with a ribbon for an easy homemade holiday gift.
FAQs
How long does homemade granola last?
Stored in an airtight container, it stays fresh for up to two weeks—if you don’t eat it all before then!
Can I use quick oats instead of rolled oats?
Rolled oats are best for that hearty, crunchy texture. Quick oats tend to yield a finer, softer granola.
What’s the best way to get big clusters?
Don’t stir too much while baking, and let the granola cool completely before breaking it apart.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans
- ½ cup shredded coconut
- ½ cup brown sugar
- ½ cup maple syrup
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions:
- Preheat oven to 325°F and line a baking sheet.
- Mix oats, nuts, coconut, and brown sugar in a bowl.
- Heat maple syrup and butter, then stir in vanilla and salt.
- Pour over the dry mixture and stir to coat.
- Spread evenly on the baking sheet and bake 25–30 minutes.
- Let cool completely before breaking into clusters.
Love this recipe? Snap a pic and share it on Instagram—tag me @thekitchensaid so I can see your homemade granola magic! 🍯✨
