Best 4 Easy Peezy Caramel Granola Recipes
Have you ever craved a sweet and crunchy snack that's also easy to make? Look no further than easy peezy caramel granola! This delectable treat is packed with flavor and nutrition, making it the perfect choice for breakfast, a mid-day snack, or a dessert. With just a few simple ingredients and minimal effort, you can whip up a batch of this irresistible granola that's sure to satisfy your cravings. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate easy peezy caramel granola!
Check out the recipes below so you can choose the best recipe for yourself!
EASY-PEEZY CARAMEL GRANOLA
This is super easy to make and goes great with yogurt, ice cream, or just by itself! It's much sweeter than the classic honey granola.
Provided by Alyssa
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the oats, brown sugar, and cinnamon in a wok or large skillet over high heat, cook 5 to 10 minutes; remove from heat and add the butter and caramel sauce; stir until evenly coated. Spread the mixture onto a flat platter or baking sheet in a thin layer. Sprinkle the white sugar over the granola. Allow to cool completely before serving.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 53.7 g, Cholesterol 30.6 mg, Fat 12.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 135.5 mg, Sugar 30 g
EASY-PEEZY CARAMEL GRANOLA
This is super easy to make and goes great with yogurt, ice cream, or just by itself! It's much sweeter than the classic honey granola.
Provided by Alyssa
Categories Granola
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the oats, brown sugar, and cinnamon in a wok or large skillet over high heat, cook 5 to 10 minutes; remove from heat and add the butter and caramel sauce; stir until evenly coated. Spread the mixture onto a flat platter or baking sheet in a thin layer. Sprinkle the white sugar over the granola. Allow to cool completely before serving.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 53.7 g, Cholesterol 30.6 mg, Fat 12.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 135.5 mg, Sugar 30 g
EASY PEASY CARAMEL POPCORN
Caramel Popcorn - this recipe was adapted from the very first microwave my parents bought back in the early 80's. That was a do everything in the microwave, and I guess you still could, it was just easier for me to adapt. I do microwave the popcorn in the MicroPopper, but do the rest on the stovetop.
Provided by Marianne G.
Categories Dessert
Time 20m
Yield 2 Quarts, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Pop your popcorn - the most time consuming thing is making sure all of the unpopped kernels are removed. I place the popcorn in a large aluminum roasting pan(easy clean up and large enough to stir up).
- In a saucepan, start your butter melting over medium heat. When the butter is melting, add the brown sugar and mix up and add the marshmallows. When the marshmallows are melted, pour over the popcorn and stir up with a wooden spoon, making sure everything is coated. I love this recipe!
Nutrition Facts : Calories 499.8, Fat 1.6, SaturatedFat 0.2, Sodium 60, Carbohydrate 121.6, Fiber 4.7, Sugar 83.9, Protein 5.2
SALTED CARAMEL GRANOLA
Make and share this Salted Caramel Granola recipe from Food.com.
Provided by adopt a greyhound
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
- In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
- Add the water to a small saucepan. Pour the sugar into the center of the pan (in a pile so it doesn't touch the sides). Bring it to a boil and then reduce the heat just a little to medium high. Let the mixture cook. It will need to simmer for about 10 minutes until it turns a pretty amber caramel color. WATCH IT CLOSELY! It goes from perfect to burn pretty quickly.
- When the color looks right, place the pan in the sink. Add the milk or cream. The mixture will sizzle and bubble up. Stir quickly until it's smooth, then stir in the vanilla. Pour the caramel over the oats and almonds and toss to coat.
- Add the honey and oil to the same saucepan. Heat over medium until they blend. Scrape into the bowl.
- Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt.
- Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
- Notes.
- To toast the oats, preheat the oven to 350°F. Scatter the oats evenly across the bottom of a 9 X 13 pan, and let them toast in the oven, stirring at least once, for about 15 minutes.
Nutrition Facts : Calories 742.3, Fat 37.6, SaturatedFat 5.3, Cholesterol 12.5, Sodium 423.9, Carbohydrate 88.6, Fiber 15.7, Sugar 36.4, Protein 19.4
Tips:
- Use a variety of oats. This will give your granola a more complex flavor and texture. You can use old-fashioned oats, quick-cooking oats, or even steel-cut oats.
- Choose your nuts and seeds wisely. Nuts and seeds add crunch and flavor to granola. Some popular choices include almonds, walnuts, pecans, sunflower seeds, and chia seeds.
- Don't be afraid to experiment with different flavors. You can add spices like cinnamon, nutmeg, or ginger to your granola. You can also add dried fruits like cranberries, raisins, or cherries.
- Make sure your granola is crispy. Granola should be crispy, not chewy. To ensure that your granola is crispy, bake it at a high temperature for a short period of time.
- Store your granola in an airtight container. This will help to keep it fresh and crispy.
Conclusion:
Granola is a delicious and versatile snack that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover oats and nuts. With a little creativity, you can make granola that is perfectly tailored to your own taste. So next time you're looking for a healthy and satisfying snack, reach for a bowl of granola.
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