This caramel popcorn and peanut butter-cinnamon granola is fun to make and delicious on its own or as a topping for smoothies and oats!
PB 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
3 tbsp (30g) popcorn kernels
1 tsp coconut oil
3 tbsp (30g) coconut sugar or brown sugar
1 tsp water
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 the wet mixture with the dry in the mixing bowl.
Spread the granola base out onto a lined baking tray. Bake for around 25 minutes until golden. Halfway through the baking process, break the base into pieces 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 and water to an even smaller pot. Set the heat onto the highest level and wait for the sugar to melt and begin to boil. When the sugar starts to form "bubbles", cook for around 30 seconds, before quickly removing from 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 glass. Enjoy!
You can use gluten-free oats, of course.
Swap the amaranth for any other puffed grains of your choice.
Hey there! I’m Julia, a music student based in Austria with a passion for creating plant-based food that nourishes your body, tastes delicious and makes you feel happy too. If you’d like to join me on my health journey, you are welcome to visit my website and stop by at my Instagram account!