Salted Gula Melaka Granola is a delicious way to Malaysian-ize your morning granola. This sweet and salty combo is hard to beat.
Crispy granola chunks, coated in a sweet and salty gula melaka syrup infused with a lil’ bit of pandan.
If you love gula melaka, this granola flavour is for you.
Enjoy with cold plant milk (I like unsweetened soy milk, because the granola itself is sweet enough but you do you). Or use as a topping for your smoothie bowls or yogurt. I’m sure you already know what to do!
If you liked this Salted Gula Melaka Granola recipe, here are more breakfast recipes to try:
- Chocolate Miso Granola (vegan, oil-free)
- Chocolate Peanut Butter Chickpea Smoothie
- Vegan Air-Fried Oats (tiktok baked oats trend)
- Lemon Cheesecake Overnight Oats
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Salted Gula Melaka Granola
Ingredients
- ½ cup (120g) gula melaka
- ¾ cup water
- ¼ tsp salt
- 1 pandan leaf tied into a knot
- ¼ cup coconut oil
- 3 cups rolled oats
- 1 cup raw almonds chopped roughly
- ½ cup desiccated coconut
- 2 tbsp chia seeds
Instructions
- Preheat the oven to 160°C and line two baking trays with parchment paper.
- In a small pan, combine gula melaka, water and pandan leaf. Bring to a boil and let simmer for around 10 minutes. Once the liquid has reduced to about half, turn off the heat and stir in salt. The syrup will thicken as it cools.
- In a large bowl, mix together rolled oats, almonds, desiccated coconut and chia seeds. Pour in the salted gula melaka syrup and coconut oil. Combine until everything is well coated.
- Spread evenly over two baking trays and bake for 20 minutes. Rotate the trays and bake for another 20 minutes. The granola might still feel soft after baking, but it will crisp up as it cools.
- Leave on the tray until completely cool, then store in an air-tight container at room temperature.
