Photo: Randy Mayor; Styling: Leigh Ann Ross
3 cups (serving size: 1/3 cup)

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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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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Ratings & Reviews

4.5 stars

August 19, 2016
This is my go-to granola recipe and I have made it many times.  The hardest part is sticking to the portion size.  I love having it crumbled into my plain greek yogurt.  So yummy.

MallorySue's Review

August 26, 2012

VanessaNYC's Review

November 18, 2010
This was very tasty, but I found it to be extremely sweet. I'd cut out the 2 tbsp or sugar or reduce the amount of molasses the next time I make this.

Hollypop's Review

July 12, 2010
This was so good. I had two people request batches for themselves. I could taste the salt, but it was subtle and I like the salty/sweet combo.

Piffik's Review

July 07, 2010
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. Great snack!!!

SarahM21's Review

December 23, 2009
Excellent! How granola should be. One bit of advice - I thought 1/2 t. of salt was too much - it needs half that, if any. Otherwise, a great recipe and very easy to make.

MaryB101's Review

December 06, 2009
I've made this recipe for my family and we all enjoyed it so much that I make this regularly as a breakfast food.

LisaB09's Review

October 26, 2009
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!

trudy48's Review

October 12, 2009
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.

valthepal6's Review

October 11, 2009
Mine didn't look like the picture. Mine was very dark brown to black in color. (I think I overcooked it, but it would have been very dark, nonetheless.)