Molasses Cookie Granola Recipes

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.

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.)

MOLASSES-PEANUT GRANOLA

Steps:

• 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.

MOLASSES ALMOND GRANOLA

Steps:

• 1. Preheat oven to 325°.
• 2. Combine first 3 ingredients in a food processor; pulse 10 times or until coarsely chopped. Combine oat mixture, salt, and cinnamon in a medium bowl; toss well. Spread oat mixture on a baking sheet; bake at 325° for 20 minutes or until lightly browned, stirring occasionally. Remove mixture from baking sheet; stir in currants.
• 3. Cover a baking sheet with parchment paper; coat paper with cooking spray. Combine cranberries, sugar, molasses, canola oil, and vanilla extract in a small saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring frequently. Pour the cranberry mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake at 325° for 15 minutes or until the mixture is lightly browned. Remove granola from oven, and cool completely. Break into small pieces. Store granola in an airtight container in the refrigerator for up to 2 weeks.