Molasses-Almond Granola

Photo: Randy Mayor; Styling: Leigh Ann Ross

Packed with heart-healthy fats from almonds and canola oil, this tasty molasses-almond mix is nice with fat-free yogurt. On its own, it's also a prime midmorning snack. Subdivide the granola batch into individual servings so it's ready when you are.

Yield: 3 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 8.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 4.5g
  • Carbohydrate: 31.4g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 133mg
  • Calcium: 53mg

Ingredients

  • 2 cups regular oats
  • 1/2 cup sliced almonds
  • 2 tablespoons wheat germ
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup dried currants
  • Cooking spray
  • 1/4 cup dried cranberries
  • 2 tablespoons sugar
  • 5 tablespoons molasses
  • 3 tablespoons canola oil
  • 1 1/4 teaspoons vanilla extract

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. 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.
  3. 3. 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.
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