Molasses-Peanut Granola

Sharon123's Note:

I love the taste of molasses! Yummy!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Yield: 7 cups

• vegetable oil cooking spray
• 3 cups old fashioned oats (I always add a little wheat germ and bran)
• 1 ½ cups dry roasted peanuts or 1 ½ cups cashews or 1 ½ cups almonds or 1 ½ cups sunflower seeds
• ½ cup sweetened flaked coconut
• ½ cup light molasses (light)
• ½ cup packed golden brown sugar
• ¼ cup water
• 3 tablespoons vegetable oil
• 1 cup golden raisin

Directions:

1. Feel free to add whatever you want!
2. Position rack to center of oven and preheat to 325*.
3. Spray large roasting pan with nonstick spray.
4. Mix oats, peanuts, and coconut in prepared roasting pan.
5. Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan.
6. Bring to boil, stirring occasionally.
7. Pour hot molasses mixture over oat mixture; toss to coat well.
8. Bake granola 20 minutes Stir raisins into granola.
9. Bake until deep golden, stirring frequently, about 15 minutes longer.
10. Transfer pan to rack.
11. Using metal spatula, scrape bottom of pan to loosen granola.
12. Cool completely in pan, occasionally scraping with spatula to prevent granola from sticking.

Reviews

[kartofle]

I was very pleased with this recipe. Very easy to prepare and store. A good way to start the morning. Conrad.

[RussianMama]

The idea sounded great but this just didnt win in our family of toddlers - including me and my husband. It needs something, not sure what.

[CoffeeB]

I've made alot of granola recipes the past years and this is a first for me using molasses. It's quite a bit wetter than most and the liquid part seemed to be about twice what I've used in the past. I loved that it coated everything really well and the flavor of the molasses comes thru nicely. I omitted the coconut and also for the nuts I used slivered almonds. I upped the amounts of oats by about 1/2 cup and also used some wheat bran and wheat germ as stated by previous reviewers. I used a cup of regular raisins too. This took more than an hour of baking b/f I felt comfortable removing. I was afraid it was going to stay too wet by just baking 20 minutes. The final product did clump a bit which was the desired effect I was looking for. A great versatile recipe Sharon. Made for HolidayTag~