Why do agave and maple syrup get all the glory, when thick, dark molasses can really steal the flavor show? After all, what do you think gives brown sugar its depth or BBQ sauce its richness? That’d be molasses folks. And that’s why I decided to make this protein packed granola with molasses as opposed to sugar or some other sweetener. Well, truth be told, there was also another reason–the nutritional content of molasses.
Molasses is what’s leftover after sugar is extracted from sugarcane juice. This extraction leaves a ton of vitamins and minerals, including iron, calcium, magnesium, and potassium, with blackstrap molasses usually containing the highest nutrient content. These vitamins and minerals, combined with the naturally nutty, almost roasted flavor of molasses made this granola the perfect (naturally gluten-free I might add) breakfast (and midday snack)! I hope you enjoy, and see you next Saturday with another new recipe! 😀
Nutty Molasses Granola
- 1 1/2 cups old fashioned oats
- 1/2 cup raw pumpkin seeds–roughly chopped
- 1/2 cup raw cashews–roughly chopped
- 1/3 cup dried cranberries–roughly chopped
- 1/2 teaspoon salt
- 3 tablespoons Earth Balance–melted
- 2 tablespoons molasses
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon balsamic vinegar
*Preheat oven to 250 degrees F. Spray 9″ x 13″ baking dish with cooking spray. Set aside. Mix oats, nuts, cranberries, and salt in large bowl. Set aside.
*Mix Earth Balance, molasses, maple syrup, vanilla, and vinegar until fully combined. Add to the oats mixture. Mix fully. Add to baking dish. Bake 15-20 minutes, stirring every 5 minutes until lightly toasted. Add to bowl. Let cool. Enjoy!