Combine first 3 ingredients in a food processor; pulse 10 times or until coarsely chopped. Combine oat mixture, salt, and cinnamon in a medium bowl; toss well. Spread oat mixture on a baking sheet; bake at 325° for 20 minutes or until lightly browned, stirring occasionally. Remove mixture from baking sheet; stir in currants.
Cover a baking sheet with parchment paper; coat paper with cooking spray. Combine cranberries, sugar, molasses, canola oil, and vanilla extract in a small saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring frequently. Pour the cranberry mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake at 325° for 15 minutes or until the mixture is lightly browned. Remove granola from oven, and cool completely. Break into small pieces. Store granola in an airtight container in the refrigerator for up to 2 weeks.
I loved the granola, and so did my friends! It tasted amazing! I couldn't believe it was actually pretty healthy. I ended up using about 1 tablespoon of sugar and it still came out pretty yummy. I also didn't have dried currants, so added some cut up dried bing cherries and goji berries.
This recipe is easy, fast and tastes great! It is a wholesome snack for kids and will keep them filled up for a while. I substituted honey for the sugar and some of the molasses and I used sunflower seeds instead of almonds. The first batch I overcooked and they had a strong burnt taste but the second batch was perfect. I keep the granola in the freezer and pull it out for snacks or crumble it in plain yogurt!
To reduce the calories, I only used 3 Tablespoons of molasses. It didn't make a difference in the consistency. The color was good and it broke apart nicely to make a good granola. The next time I will subsitute honey for the molasses, just to lessen the strong molasses flavor.