salted caramel granola.

Dietary: Vegetarian & nut free
Total Time: 25 minutes
Cook Time: 15 minutes
Prep Time: 10 minutes
Makes: Around 5 cups granola

Granola Ingredients:
2 cups rolled oats
1 cup puffed quinoa
1 cup coconut flakes
1⁄2 cup pepitas or pumpkin seeds
1⁄4 cup sesame seeds

Salted Caramel Sauce Ingredients:
1 cup brown sugar
113g unsalted butter
1⁄4 cup full cream milk
1 teaspoon Lake Deborah Salt

To serve:
Yoghurt of your choice Fresh fruit of your choice

Method:
Preheat an oven to 180 degrees bake.
Line a large baking tray with parchment paper.
In a large bowl, combine the granola ingredients. Transfer to the baking tray, and use a spoon to spread out evenly into one layer.
Bake in the oven for 10-15 minutes or so until golden, toasted and fragrant.
Remove from the oven and allow to cool.
In a small saucepan over a medium heat on the stove top, combine the brown sugar and unsalted butter with a whisk, stirring constantly whilst it is over the heat.
When the sugar has melted the mixture is smooth, remove the saucepan from the heat and pour in the milk whilst stirring vigorously to combine so that it doesn’t curdle.
When the glaze is smooth, stir in the Lake Deborah Salt to add a beautiful salted flavour to the caramel glaze.
Set aside and allow it to thicken slightly and cool down to touch.
Transfer the glaze into the bowl with the granola and fold through to combine.
Serve your granola with yoghurt, fresh fruit and an extra sprinkle of Lake Deborah Salt. Store in an airtight container at room temperature for up to 3-4 weeks.