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.
I chickened out on the molasses, though. Two tablespoons seemed like a lot of molasses for such a small batch of granola, so I made the cranberry granola 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!
Update: I now make this granola fairly often, and I do use the full 2 tablespoons of molasses. I also like to bake it at 300 instead of 325 and I never stir it because we prefer chunky granola. Other changes I sometimes make are to add about 1/4 teaspoon of ground ginger and add a sprinkling of sea salt before baking.
Crunchy Cranberry Granola
- 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
- Preheat oven to 325°F. Line a large heavy rimmed baking sheet or jelly roll pan with non-stick foil or parchment.
- In small bowl combine oil, maple syrup, molasses, almond extract and cinnamon; stir well.
- 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.
- 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
- Remove from oven; cool slightly. Stir in cranberries; cool completely.