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.
Simple Molasses Granola
1 cup pecans
1 cup sliced almonds
½ cup currants (or raisins)
¾ cup (1 large) apple, finely chopped
5 cups whole GF oats
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.