Prep 10 mins
Cook 20 mins
I love the taste of molasses! Yummy!
Make and share this Molasses-Peanut Granola recipe from Food.com.
- vegetable oil cooking spray
- 3 cups old fashioned oats (I always add a little wheat germ and bran)
- 1 1⁄2 cups dry roasted peanuts or 1 1⁄2 cups cashews or 1 1⁄2 cups almonds or 1 1⁄2 cups sunflower seeds
- 1⁄2 cup sweetened flaked coconut
- 1⁄2 cup light molasses (light)
- 1⁄2 cup packed golden brown sugar
- 1⁄4 cup water
- 3 tablespoons vegetable oil
- 1 cup golden raisin
- Feel free to add whatever you want!
- Position rack to center of oven and preheat to 325*.
- Spray large roasting pan with nonstick spray.
- Mix oats, peanuts, and coconut in prepared roasting pan.
- Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan.
- Bring to boil, stirring occasionally.
- Pour hot molasses mixture over oat mixture; toss to coat well.
- Bake granola 20 minutes Stir raisins into granola.
- Bake until deep golden, stirring frequently, about 15 minutes longer.
- Transfer pan to rack.
- Using metal spatula, scrape bottom of pan to loosen granola.
- Cool completely in pan, occasionally scraping with spatula to prevent granola from sticking.
I was very pleased with this recipe. Very easy to prepare and store. A good way to start the morning. Conrad.
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.
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~