Easy Molasses Walnut Granola Recipes

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

PECAN-MOLASSES GRANOLA

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.

EASY MOLASSES WALNUT GRANOLA

Steps:

• Put brown sugar, oil and molasses in large bowl, microwave for 30 seconds, then mix well with a wooden spoon.
• Pour oats, nuts, and seeds on top of the mixture and mix everything well.
• Line a large baking pan with aluminum foil and spray the foil lightly with spray oil. Spread the mixture evenly onto this pan.
• Bake in preheated 350 oven for 20 - 30 minutes. Stir well after the first 10 minutes and then at 5 minute intervals until everything is lightly browned.
• Let cool (watch out -- the nuts are HOT when they first come out of the oven) and store in airtight bags or containers.

MAPLE-WALNUT GRANOLA

Steps:

• Heat oven to 325 degrees.
• Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
• In a separate bowl,mix maple syrup, vanilla, and oil.
• Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
• Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
• Stir and return to the oven 10 minutes longer.
• Remove from oven and allow to cool completely.
• Granola may be stored up to 2 weeks in an airtight container.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

MOLASSES-PEANUT GRANOLA

Steps:

• Position rack in center of oven and preheat to 325°F. Spray large roasting pan with nonstick vegetable oil 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 granola is 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 bottom of pan with spatula to prevent granola from sticking.
• (Can be made 1 week ahead. Store in airtight container at room temperature.)

GOLDEN GRANOLA

Steps:

• Preheat oven to 300°F. Place oats on large rimmed baking sheet. Bake until oats are lightly toasted, stirring occasionally, about 15 minutes. Transfer baked oats to large bowl.
• Increase oven temperature to 350°F. Spray same rimmed baking sheet with nonstick spray. Mix shredded coconut, all nuts, and sesame seeds into baked oats. Whisk maple syrup, vegetable oil, dark corn syrup, and light molasses to blend in small bowl. Pour over oat mixture; toss to coat evenly. Spread granola on prepared rimmed baking sheet. Bake 12 minutes. Mix in raisins. Bake until deep golden, about 12 minutes longer. Cool granola on sheet.