Molasses Maple Granola Big Batch Can Be Reduced Recipes

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

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.

PECAN-MOLASSES GRANOLA

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.