Pecan Molasses Granola Food

PECAN-MOLASSES GRANOLA

Pecan-Molasses Granola image

Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 cups

Number Of Ingredients 7

Ingredients

1/3 cup unsulfured molasses (not blackstrap)
2 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3 cups rolled oats (not quick-cooking)
1 cup sweetened shredded coconut
1 cup pecans, roughly chopped

Steps:

Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.

Nutrition Facts : Calories 135 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g

EASY MOLASSES WALNUT GRANOLA

Easy Molasses Walnut Granola image

This is really quick and easy to make, and I posted variations as well -- Maple Pecan and Honey Almond. Very healthy, and it smells wonderful straight out of the oven! We eat it mixed with vanilla yogurt, or just as a snack.

Provided by Mom of picky eaters

Categories Breakfast

Time 35m

Yield 5 cups, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup brown sugar
1/4 cup canola oil
1/2 cup blackstrap molasses
4 cups rolled oats
1/2 cup walnuts, chopped
1/4 cup sunflower seeds
2 tablespoons flax seeds

Steps:

Put brown sugar, oil and molasses in large bowl, microwave for 30 seconds, then mix well with a wooden spoon.
Pour oats, nuts, and seeds on top of the mixture and mix everything well.
Line a large baking pan with aluminum foil and spray the foil lightly with spray oil. Spread the mixture evenly onto this pan.
Bake in preheated 350 oven for 20 - 30 minutes. Stir well after the first 10 minutes and then at 5 minute intervals until everything is lightly browned.
Let cool (watch out -- the nuts are HOT when they first come out of the oven) and store in airtight bags or containers.

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