2 hrs 10 mins
Buster's friend's Note:
Got a craving for blackstrap molasses...high in calcium, iron & potassium. Got to thinking about the molasses horsefeed we used to dig through to find lumps of oat & cracked corn covered molasses to knaw on ...MMMmmmmm...Therefore made this big batch up for self-serve breakfasts while travelling on contract (& to know DH will not be looking for the super saturated sugary cereals in my absence - LOL). After thoroughly cooled, I bag in gallon freezer bags & freeze until wanted - I fill bags about 1/2 full & express as much air as possible before freezing. Blackstrap is a robust taste & I am sure a lighter grade would work well but not be as nutritious. I would also increase salt to 1 teaspoon if using a lighter grade molasses. The nuts are purchased raw, not preroasted if possible. I like to use sultanas, raisins, currants, chopped dates & figs, dried blueberries or cherries, depending on what I have onhand.
My Private Note
Units: US | Metric
- 13 cups thick old fashioned oats, not quick oats
- 3 cups walnuts, chopped
- 3 cups pecans, chopped
- 3 cups pumpkin seeds
- 3 cups unsweetened dried shredded coconut
- 1 cup flax seed
- 2 cups unsulfured blackstrap molasses
- 1 1/2 cups maple syrup
- 1/3 cup brown sugar
- 1/2 cup vanilla
- 1/2 cup peanut oil
- 1/4 cup water
- 2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 3 cups dried fruit, your choice
- 1In a LARGE bowl, mix oats, flax, nuts & coconut.
- 2In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
- 3Pour wet onto dry and stir thoroughly. Stir, stir & stir.
- 4Preheat oven to 300 degrees F.
- 5Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
- 6Toast 30 minutes, stirring once.
- 7Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
- 8Repeat until granola all toasted.
- 9When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
- 10Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.
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Nutritional Facts for Molasses Maple Granola - Big Batch! (Can Be Reduced!)
Serving Size: 1 (52 g)
Servings Per Recipe: 90
- Amount Per Serving
- % Daily Value
- Calories 215.1
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 22.1 mg
- Total Carbohydrate 24.5 g
- Dietary Fiber 3.5 g
- Sugars 4.8 g
- Protein 4.6 g