Nutty Molasses Granola

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Nutty Molasses Granola

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

(Printable Recipe)


  1. 1 1/2 cups old fashioned oats
  2. 1/2 cup raw pumpkin seeds–roughly chopped
  3. 1/2 cup raw cashews–roughly chopped
  4. 1/3 cup dried cranberries–roughly chopped
  5. 1/2 teaspoon salt
  6. 3 tablespoons Earth Balance–melted
  7. 2 tablespoons molasses
  8. 1 tablespoon maple syrup
  9. 1 teaspoon vanilla extract
  10. 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!



Nutty Molasses Granola

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Yum – this is a lovely granola, Tiffany! Enjoy your weekend!

  2. Hey, This post is looking so good and Amazing! A very well made post with beautiful pictures. I’ve bookmarked this special recipe of yours and would love to give it a shot soon. Thanks for sharing your well prepared and presented recipes. Shall look forward to your next post.
    Have a wonderful week ahead. Take care.
    Thanks & Regards, Sonia!!!

  3. Love what you shared about molasses, I really did not know! Since I have to change my diet, this is very helpful info for me! Your granola looks delicious! Hope your doing well! Hugs, Terra