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.
Granola in a jar makes a sweet little present or house-warming gift. I like to leave a jar of granola out when we’re doing a home exchange as a welcome to our home and please enjoy your stay gift.
What’s your favorite recipe that uses molasses? Have you tried making granola?
Go Gingham related posts:
14 Days of love – gingham fabric
More love posts
Original granola recipe
8 thoughts on “Homemade Granola Love”
Thanks for the tip on where to buy molasses. I also make a lot of granola and do a lot of other baking. I have been paying a lot more for my molasses at WinCo.
Kristen, that’s where I used to buy my molasses, too. I was concerned that a gallon would be too much for us but it turned out to last 6 months in my pantry and didn’t go bad. It’s a bit messy when pouring and then sticky…especially when my kids bake! Thanks for the comment.
This looks and sounds great! And the only ingredient I don’t possess at this very minute is wheat germ, but I’m off for a walk to the store 😉 I LOVE the fact that it didn’t have ‘processed’ sugar and is sweetened by the deliciousness of the molasses, which is a great source of Iron AND I also loved the low temp baking time too. Thanks for the shout out 🙂 xoxo
Michelle! This is definitely up your alley! I like to buy my wheat germ from Winco, which sells it in the bulk section. They also sell wheat bran which is another good baking additive. Wheat germ is yummy sprinkled on yogurt, too. Let me know how it turns out…and you’re welcome 🙂
Yum! My husband eats his weight in granola. I use maple syrup in mine. I never thought of molasses…hmmm now I will need to give it a try. I love to make gingerbread with molasses.
Sheila, maple syrup is always good in everything but it’s simply too expensive for me. After finding my source for molasses by the gallon and doing the math, it doesn’t add up to use maple syrup. I do keep maple syrup on hand for other recipes (it’s hidden) because we use molasses for everything – even on pancakes! I’d love to hear if your hubby likes it 🙂
Ooooo, yum! This is definitely something I want to try! How long does it keep?
Annie! You can freeze the granola once it’s baked. I don’t know how long it keeps because it doesn’t stick around very long here. After it’s cooled, I just put it in glass jars and stick some in the pantry and some in the freezer. I always make a double batch, too. Try it!
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