Molasses Maple Granola Big Batch Can Be Reduced Recipes

MOLASSES MAPLE GRANOLA - BIG BATCH! (CAN BE REDUCED!)

Molasses Maple Granola - Big Batch! (Can Be Reduced!) image

Got a craving for blackstrap molasses...high in calcium, iron & potassium. Got to thinking about the molasses horsefeed we used to dig through to find lumps of oat & cracked corn covered molasses to knaw on ...MMMmmmmm...Therefore made this big batch up for self-serve breakfasts while travelling on contract (& to know DH will not be looking for the super saturated sugary cereals in my absence - LOL). After thoroughly cooled, I bag in gallon freezer bags & freeze until wanted - I fill bags about 1/2 full & express as much air as possible before freezing. Blackstrap is a robust taste & I am sure a lighter grade would work well but not be as nutritious. I would also increase salt to 1 teaspoon if using a lighter grade molasses. The nuts are purchased raw, not preroasted if possible. I like to use sultanas, raisins, currants, chopped dates & figs, dried blueberries or cherries, depending on what I have onhand.

Provided by Busters friend

Categories Breakfast

Time 2h10m

Yield 90 serving(s)

Number Of Ingredients 16

Ingredients

13 cups thick old fashioned oats, not quick oats
3 cups walnuts, chopped
3 cups pecans, chopped
3 cups pumpkin seeds
3 cups unsweetened dried shredded coconut
1 cup flax seed
2 cups unsulfured blackstrap molasses
1 1/2 cups maple syrup
1/3 cup brown sugar
1/2 cup vanilla
1/2 cup peanut oil
1/4 cup water
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon sea salt
3 cups dried fruit, your choice

Steps:

In a LARGE bowl, mix oats, flax, nuts & coconut.
In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
Pour wet onto dry and stir thoroughly. Stir, stir & stir.
Preheat oven to 300 degrees F.
Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
Toast 30 minutes, stirring once.
Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
Repeat until granola all toasted.
When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.

Nutrition Facts : Calories 215.1, Fat 11.9, SaturatedFat 2.9, Sodium 22.2, Carbohydrate 24.6, Fiber 3.5, Sugar 4.8, Protein 4.7

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