A Delicious Granola for Snacks or Breakfast

granola-thumbI came upon this recipe in mid August in a cookbook I bought while on vacation, and I believe I have made it four times now.  It goes quite quickly in my household – whether it is for breakfast with fruit and yogurt and/or milk, or as a snack throughout the day.  I always cringe at the high cost of granola in the supermarket – and this beats by far anything I’ve ever purchased in terms of taste.  Plus, ironically enough, all the items for this recipe were in my pantry (that 10 year half used jar of Grandma’s molasses is finally used up!).  Here is is:

Chunky-Chewy Fruit and Nut Granola

3 cups of rolled old fashioned oats

1/2 cup whole raw almonds

1/2 cup raw pepitas (pumkin seeds)

1/2 cup coarsely chopped pecans or walnuts

1/4 cup flaxseed, optional

1 tsp cinnamon

1/2 cup light brown sugar, firmly packed

1/4 cup honey

1/4 cup molasses, not backstrap

2 T grapeseed or vegetable oil

1/2 tsp kosher salt

3/4 cups chopped pitted dates (I’ve never put this in, just because I didn’t have them)

1/2 cup dried cherries or raisins

Preheat oven to 325 degrees.  Grease a heavy large rimmed baking sheet.  Mix the oats, almonds, pepitas, pecans, flaxseed, and cinnamon in a large bowl.  Combine the brown sugar, honey, molasses, oil, salt and 1/4 cup water in a heavy, medium sized saucepan over medium heat and cook until the sugar dissolves, about 1 minute.  Bring the mixture to a boil, then pour over the oat mixture and mix well.  Spread the oat mixture evenly on the prepared baking sheet.  Bake until the granola turns golden brown, stirring occasionally with a spatula, about 40 minutes.

Sprinkle the dates and cherries or raisins over the granola and stir to combine.  Continue baking until brown, stirring once, about 10 minutes longer.  Stir the granola and set the baking sheet aside to allow the granola to cool completely.


Source:  Blue Eggs and Yellow Tomatoes Cookbook

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