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!

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.

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

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.