Caramel Oat Brittle
4 oz (100 g) certified gluten-free oats, quick or old-fashioned
1 ¼ cups (10 oz / 280 g) coconut sugar
¼ cup (3 oz) raw honey
1 oz (28 g) grass-fed ghee or butter
⅛ teaspoon baking soda
Place the coconut sugar, honey, and water in a pan over low heat, stirring occasionally until the sugar has completely dissolved.
Add the ghee or butter and bring to a boil, but do not stir. Let it simmer gently until a little of the mixture dropped into cold water separates into threads of brittle. If you’re using a candy thermometer, which is helpful but not necessary, it should read 310˚ F (154˚ C).
Stir in the baking soda, then add the oats to stir quickly, and pour the mixture onto a buttered or or parchment paper-lined baking sheet.
Allow to cool completely then break into pieces as desired and store in an airtight container.
About the Author
Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in the Washington, D.C. Metro Area, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.