EASY MOLASSES WALNUT GRANOLA
This is really quick and easy to make, and I posted variations as well -- Maple Pecan and Honey Almond. Very healthy, and it smells wonderful straight out of the oven! We eat it mixed with vanilla yogurt, or just as a snack.
Provided by Mom of picky eaters
Categories Breakfast
Time 35m
Yield 5 cups, 8-10 serving(s)
Number Of Ingredients 7
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
Categories Nut Breakfast Bake Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 9
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.)
BROWN BUTTER GRANOLA CLUSTERS
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
- For the toasted oats: Preheat the oven to 350 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
- For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
- Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
PECAN-MOLASSES GRANOLA
Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 5 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g
MOLASSES-PEANUT GRANOLA
Make and share this Molasses-Peanut Granola recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 7 cups
Number Of Ingredients 9
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.
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