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May 8, 2012 Breakfast

Molasses Granola

I love molasses. For two reasons:

Reason number one: It looks like chocolate drizzle. And I like chocolate drizzle. If you think it looks like chocolate drizzle too, go ahead and give it a taste. You’re in for a surprise!

Granola with Molasses about to be stirred in

You love surprises, right?

Reason number two: It does taste good. It may not taste like chocolate drizzle, but it tastes good. Especially on oatmeal. And in gingersnap cookies. And in granola.

Oh, and I love granola. For two reasons.

Reason number one: It’s yummy.

Reason number two: It’s yummy.

Do NOT attempt this---I was cracking nuts for ages.

My granola recipes are simple. For two reasons.

Reason number one: I might just be a bit simple myself.

Reason number two: Simplicity is easy (don’t pay attention to the circular reasoning there). Everyone likes to have things simple.

 

There ya go. There’s a couple reasons for making molasses granola. Six reasons in all. You might want to double check and make sure I counted that right.

So here’s a recipe for you…Oh, and yes, I will eventually post oat free granola and grain free granola. But I’m on a quest for the perfect gluten-free doughnut right now.

You’d prefer a doughnut over granola, right?

You’d prefer it because of two reasons.

Never mind.

Simple Molasses Granola

Molasses Granola About to Be Cooked

Ingredients

1 cup pecans

1 cup sliced almonds

½ cup currants (or raisins)

¾ cup (1 large) apple, finely chopped

5 cups whole GF oats

2 eggs

1 cup (2 sticks) butter

½ teaspoon cinnamon

½ teaspoon cloves

¼ cup black-strap molasses

½ cup honey OR brown sugar-filled

 

Preheat the oven to 350 degrees F and grease a large baking sheet (with edges, NOT a cookie sheet) with butter and set aside.

Combine all the ingredients in a large bowl and spread out on the baking sheet in two batches. Cook for ten minutes, then stir around on pan so that bottom doesn’t burn. Cook for another five-ten minutes until lightly brown but not burnt.

Let the granola cool for another fifteen minutes, then place in a container/jar on your counter.

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Categories: Breakfast Tags: gluten-free granola, Granola

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Comments

  1. Kelly Caffery says

    April 13, 2013 at 3:41 pm

    How much does this make?

    Reply
    • Linnaea says

      April 13, 2013 at 8:57 pm

      Well, if each serving is around 1/2 cup, it will make about 18 servings.

      Reply
  2. Kelly Caffery says

    April 16, 2013 at 12:57 pm

    Thanks! I tried this and it was fabulous! We didn’t have rolled oats, so I used quick cooking oats and it still came out great and delicious! I know what I am going to be eating for breakfast for quite some time now… 😀

    Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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