I love granola and especially this “no stir while you’re baking it in the oven” granola. For breakfast, as a snack, with yogurt or with ice cream – it’s all good. It’s really tasty with a smoothie poured over it in a bowl or with fresh fruit sprinkled on top. The best part is, I’ve changed my original recipe so that you no longer have to stir it every 20 minutes or so.
My family would say that they love “Wet Granola” as they call it. “Wet Granola” is defined as: when putting together a batch of granola, put some in a glass jar, keep it in the refrigerator for snacking, and don’t bake it. Since it doesn’t get baked, I think it’s really more moist than actually wet but that’s the name: Wet Granola. My friend, Michelle, who’s a raw food expert, would probably love this, too.
How much granola do I make a year? Well, I’m not certain but I do know between the granola and other homemade breads, pies, and cookies, we used 2 gallons of molasses last year. Since I don’t buy packaged cereal (other than Uncle Sam cereal, for myself, which I eat mixed with granola), this is generally what we eat for breakfast. Our breakfast program is usually granola and my kids love to eat leftovers for breakfast, but not mixed together. Molasses costs much less than other maple syrup or honey, too. I paid $9/gallon and purchased it at Cash & Carry.
- 6 cups oatmeal, old fashioned
- 2 cups sunflower seeds, unsalted
- 1 cup wheat germ
- 1 cup flax seeds, whole or ground
- 1 cup almond meal
- 1 teaspoon vanilla
- 3/4 cup canola oil, non-gmo
- 3/4 cup molasses
- Set oven to 275 degrees.
- Combine oatmeal, sunflower seeds, wheat germ, flax seeds and almond meal in large bowl.
- Stir well.
- In separate bowl, combine vanilla, canola oil and molasses.
- Stir well.
- Pour wet mixture over dry and stir until combined.
- Place on 11” x 17” prepared baking sheet (jelly roll pan).
- Bake for 45 minutes without stirring.
- Cool and store in airtight containers.
What’s your favorite recipe that uses molasses? Have you tried making granola?