Best Molasses Peanut Granola Recipes

Molasses-Peanut Granola image

Provided by Sharon123

Categories Breakfast

Time 30m

Yield 7 cups

Number Of Ingredients 9

vegetable oil cooking spray
3 cups old fashioned oats (I always add a little wheat germ and bran)
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

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-Peanut Granola image

Yield Makes about 7 cups

Number Of Ingredients 9

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 1/2 cups lightly salted dry-roasted peanuts (about 7 ounces)
1/2 cup sweetened flaked coconut
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/4 cup water
3 tablespoons vegetable oil
1 cup golden raisins

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.)