Healthy Molasses Granola

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

Take me to the recipe

Homemade granola is so easy to make and can be adapted to suit whatever you have in your cupboard. This healthier version is naturally sweetened with molasses and low in fat. 

Homemade granola is so easy to make and can be adapted to suit whatever you have in your cupboard. This healthier version is naturally sweetened with molasses and low in fat. 

When you’re craving healthy snacks…

It’s a spring thing, this wanting to get out more and exercise, a craving for healthy food. Forget New Year’s resolutions. April is the time that anything seems possible. I take longer walks and let the kids ride their bikes around the neighbourhood way past bedtime. Sometimes in their PJ’s. Like I did when I was little.

Granola and healthy living is a bit of a cliché I know but you have to admit that a mouthful of oats and flax with your yogurt is good for the body.

This recipe for molasses granola is an adaptation of a Martha Stewart recipe someone gave me years ago. I make it every two weeks and store it in a sealed container. It’s yummy over yogurt, mixed with cereal or on its own.

Molasses Granola Recipe

Combine in a large bowl:

  • 6 cups old fashioned rolled oats (gluten-free if required)
  • 1 cup raw sunflower seeds
  • 1 cup raw sesame seeds
  • 1 cup wheat germ (omit for gluten-free version & can substitute with 1/2 cup hemp seeds)
  • 1 cup flax meal (ground flax seeds)
  • 1 cup raw nuts (almonds or walnuts)
  • 1/2 cup pumpkin seeds or unsweetened coconut (or both)

 In a small bowl stir together:

  • 1/2 cup Crosby’s Fancy Molasses*
  • 1/3 cup oil (canola or olive oil)
  • 1/2 cup water, orange juice, or cider
  • 2 tsp. cinnamon
  • 1 tsp. ginger (ground)
  • 1 tsp. vanilla

*For a different flavour profile use half honey or maple syrup and half fancy molasses.

*To make your granola extra nutritious use half blackstrap molasses.

Instructions:

  1.  Stir liquid into dry and mix until well combined. Spread on two large sided cookie sheets that have been lined with parchment paper.
  2. Bake in a slow oven (300 degrees) for about an hour, stirring every 15 minutes so the edges don’t get too brown.
  3. Cool completely, add 1 cup of dried fruit (cranberries are yum) if you like, and store in an airtight container.
  4. If you’d like it to be sweeter just add a bit more molasses.

Serving size: 1/2 cup

One more thing…

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