Subscribe to Cookie Madness by Email

Crunchy Cranberry Granola

by on January 3, 2012 · 8 comments

Have you ever made granola with molasses? How about almond extract? When I saw Crunchy Cranberry Granola on the Fisher Nuts site, I was curious to see how those two ingredients would work and made a quick batch.

cranberry granola

I chickened out, though. Two tablespoons seemed like a lot of molasses for such a small batch of granola, so I made the batch with 1 tablespoon molasses and increased the maple syrup a bit. At first I could really taste the molasses, but then the flavors kind of mellowed out.  After a few days of eating this I can hardly taste the molasses at all, so I think I’m going to  make another batch with the full amount. I’ll let you know in the comments section or write a little update after I’ve increased the molasses.  Don’t lose any sleep waiting!

 

Crunchy Cranberry Granola
 
Prep time
Cook time
Total time
 
An easy granola recipe from Fisher Nuts
Author:
Recipe type: Snack
Serves: 4
Ingredients
  • 1/3 cup canola oil (or any other vegetable oil)
  • 1/3 cup maple syrup plus 1 tablespoon
  • 1 tablespoon molasses (or use two and omit the extra T. of maple syrup)
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats (not quick cooking)
  • 1/2 cup Fisher® Chef’s Naturals Walnuts Halves and Pieces, coarsely chopped -- I used 3/4 cup
  • 1/4 cup Fisher® Chef’s Naturals Sliced Almonds -- I used 3/4 cup
  • 1/2 cup flaked coconut
  • 1/4 cup unsalted pumpkin seeds -- omitted
  • 1/4 cup unsalted roasted sunflower seeds -- omitted
  • 1/4 cup Fisher® Dried Sweetened Cranberries
Instructions
  1. Preheat oven to 325°F. Line a large heavy rimmed baking sheet or jelly roll pan with non-stick foil or parchment.
  2. In small bowl combine oil, maple syrup, molasses, almond extract and cinnamon; stir well.
  3. In large mixing bowl combine oats, walnuts, coconut, almonds, pumpkin seeds (if using), and sunflower seeds (if using). Slowly pour maple syrup mixture over at mixtures; toss to coat.
  4. Spread oat mixture evenly onto pan. Bake 18 to 20 minutes or until golden brown; stirring halfway through baking. For clumpier granola, don't stir -- just press it down into a thin sheet, let it cool completely, and break into chunks
  5. Remove from oven; cool slightly. Stir in cranberries; cool completely.

 

Related posts:

Published on January 3, 2012

{ 8 comments… read them below or add one }

Katrina January 3, 2012 at 9:34 am

Would you ever add ginger? I think things with molasses need ginger (like some certain biscotti)! ;)

Anna January 3, 2012 at 9:40 am

That’s a great idea! I’m going to make another batch and put a pinch of ginger in portion of it.

Adam January 3, 2012 at 11:34 am

That’s interesting about the flavour. It’s like the opposite of what I have found with maple syrup where the flavour becomes stronger over time. Maybe the discrepancy in the flavour is the maple syrup bullying the molasses?
And ginger is a great idea! and nutmeg too… because.. uhm.. there should be a little nutmeg in everything :).

melissa January 3, 2012 at 1:40 pm

I love granola. I should make it more often. When I was pregnant with J, I used to make a Martha Stewart version that was all molasses. I’m with you — I like the mellowness of maple syrup better. I think the idea is that the molasses has more “nutrients” good for the baby or something… though at only 1-2 tablespoons for a whole batch, it really is a negligible amount!
Hope you guys had a Happy new Year’s celebration!

Nrthwoodsknitter January 3, 2012 at 3:13 pm

If you like crunchy granola, you might consider trying egg whites instead of oil. I found a recipe a while back, I want to say from Martha, that included maple syrup, brown sugar and oil. When I tried it, I replaced the oil with egg whites, and made sure to toast the granola well (ensure the egg whites cooked), and I have to say, it has been a huge hit. Everyone loves it. I have not tried molasses, but I will. Thanks. C-

Anna January 3, 2012 at 3:22 pm

Great tip! I have a personal recipe which I haven’t posted yet that uses egg white. It does include some oil and butter, but the egg white adds a lightness. You can also make decent granola without any oil at all, but I prefer using some fat since ounce for ounce, the fat doesn’t make much of a difference. If you take out the fat, you just up the proportion of carbohydrates and sugar. Adding the egg white is a good alternative.

Mackenzie@The Caramel Cookie January 3, 2012 at 3:28 pm

Never heard of molasses in granola, sounds good though!

Sue January 3, 2012 at 6:23 pm

This looks like an interesting granola recipe! I feel like I owe my daughter a batch of granola and haven’t gotten around to it. This is a good reminder.

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: