It turns out I have some weaknesses. Amongst many things, both caramel and granola happen to be on that list. This is a combo caramel/granola kind of thing, I call it granola bites. My dad, who is big time into cycling, (and recently gluten free) snacks on something called go-go granola bites that he gets at the local grocery store. Once I got by hands on a bag and I ate the entire thing. In one sitting. My stomach hurts just thinking about it.
These are an imitation of those, but mine have more fiber and a little less caramel, which = a little less guilt about eating a whole bag.
Lets not fool ourselves. I don’t think I would call this “healthy”, I mean there is butter, brown sugar and heavy cream involved. However there is also an extraordinary amount of fiber: around 100 grams for this recipe! (That doesn’t make it sound delicious, does it?) But it is! I love the chewiness of the oats, and the groats!(they are sold next to the oats at the grocery store), the sweetness of the cranberries and coconut and the crunchy almonds, flax and sesame seeds.
Addictive and delicious!
Granola Bites, makes about 8 cups
-1 cup butter
-1 1/3 cup brown sugar
-1/3 cup cream
-pinch kosher salt
-4 cups oats, (old fashioned not instant)
-1 cup oat groats
-1 cup almonds
-1 cup flaked unsweetened coconut
-1 cup cranberries
-¼ cup flax seeds
-3 Tbs sesame seeds
-1/3 cup honey
Preheat an oven to 325 degrees. Prepare a sheet pan with a silpat or parchment.
In a large bowl, combine the oats, groats, almonds, coconut, cranberries, flax seeds and sesame seeds. Set aside.
In a large pot, melt the butter over medium heat.
Add the sugar and salt to the melted butter.
Stir until the sugar has melted.
Add the cream and stir until the caramel is smooth.
Pull the pot of the heat and dump the bowl of oats into the pot.
Add the honey to the pot.
Stir the granola mixture with a large wooden spoon.
The granola should get pretty well coated with the caramel mixture, but the baking process will spread the caramel further.
Spread the granola over the prepared sheet pan, and press it down firmly with a spatula.
Bake the granola at 325 for about 25-30 minutes, rotating half way through.
When you remove the granola, it should be dark golden brown. Let it cool for about 15-20 minutes.
Turn the pan upside down onto a cutting board, and turn the granola out in one sheet. Peel the paper or silpat off. The bottom will be caramely and crispy.
Cut the granola into pieces.
Store them in tupperwear or package in cellophane bags and tie with a ribbon.