Molasses-Peanut Granola

Submitted by Sharon123

"I love the taste of molasses! Yummy!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 7 cups

ingredients

• vegetable oil cooking spray
• 709.77 ml old fashioned oats (I always add a little wheat germ and bran)
• 354.88 354.88 ml almonds or 354.88 ml sunflower seeds
• 118.29 ml sweetened flaked coconut
• 118.29 ml light molasses (light)
• 118.29 ml packed golden brown sugar
• 59.14 ml water
• 44.37 ml vegetable oil
• 236.59 ml 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~

 

[LUv 2 BaKE]

What a great granola. I made this as a gift for my dad (although I had some too! :) ), and discovered it definitely is gift worthy. My dad likes his granola just barely sweet so I added the 3 cups of oats then about 1 cup of wheat germ, bran, spelt flakes, wheat flakes, and various other flakes. I also omitted the coconut for his prefernce. Instead of vegetable oil I used 1 1/2 tbsp peanut oil which gave a greater peanut flavour. I loved the idea of whole peanuts in a granola!! I love peanuts. My granola didn't clump up all that much but that was probably because of more flakes therefore less molasses mixture to go around. It still made one delicious crunchy granola. Thanks for a keeper!!

 

[Roosie]

This is absolutely beautiful with the mahogany oats studded with tan peanuts (not sure why, but they didn't really get coated with the molasses). I used 1 cup chopped peanuts, and 1/4 cup sliced almonds and 1/4 cup sunflower seeds. I used blackstrap molasses, which I'm not sure if I can really suggest unless you are a diehard molasses-phile, because the final product is pretty intense. I used half brown sugar and half Sucanat (an organic unrefined sugar, essentially a natural brown sugar) and did not have the golden raisins, so we used some Monukka raisins, currants and dried cranberries. In step 5 the recipe says, "Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan." but the ingredients did not call for any oil. I have since talked to Sharon about this and located the original recipe (it is from Bon Appetit July 1996) which does call for 3Tbs vegetable oil. I decided, when I made this to just use 1/8 cup water and 1/8 cup oil (I chose to use unrefined peanut). Now, mine turned out a bit damp and took closer to an hour to dry out and be closer to crisp as one would expect granola to be. I think that this long cooking time also intensified the molasses flavor and it ended up burning just a bit in places, despite my stirring. I am planning on trying this again sometime with the new measurements. Definitely a nice change from the granolas I've made in the past that are mostly flavored with honey or maple. I will try to get some golden raisins for next time too, as I think that their lighter flavor will help to counter the strong molasses flavor of the granola. Thanks, Sharon!