I am writing this while sitting at my kitchen table, because I can’t bear the thought of leaving my kitchen right now. I am surrounded by the intoxicating aromas of gingerbread cookies, pecan sticky rolls, and cinnamon – there isn’t an office chair in the world comfortable enough to compete with such delights! The very best part is, the source of these aromas is… wait for it… good for me. And good for you. Really!
This granola recipe is oil free, butter free, and sweetened entirely naturally with dried cherries and just a bit of molasses and honey. The cholesterol lowering, high fiber goodness of the oats in this recipe is well complimented by the addition of spelt flakes. Available in the bulk food section of many markets, spelt is an ancient grain that is a bit lower in calories than oats, with a comparable protein offering. Spelt has a subtle, nutty flavor that blends well with pecans. Pecan Cherry Molasses Granola is excellent all on its own, as a yogurt topping, or with a splash of milk. Enjoy!
Ingredients (makes about 4 cups, or about 8 breakfast servings)
3 tablespoons blackstrap molasses
2 tablespoons organic honey
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup spelt flakes
1/2 cup chopped raw pecans
1/4 cup chopped dried cherries
1/4 teaspoon salt (optional)
Step 1) Whisk together molasses, honey, cinnamon, cloves, and salt (if using), and set aside.
Step 2) Combine oats, spelt flakes, pecans, and dried cherries in a large bowl.
Step 3) Slowly drizzle molasses mixture over dry ingredients, folding in with a spatula. To keep the molasses mixture from clumping together, drizzle with a small spoon such as a teaspoon.
Step 4) Spread granola mixture onto a large baking pan. Bake in a preheated 300 degree oven for 30 minutes. Be sure to stir the mixture every 10 minutes, to prevent burning.
Step 5) Allow to cool completely before storing in an airtight container.
5 replies to “Pecan Cherry Molasses Granola”
mmmmmmmmmmmmmm Yes please!
I just love this!
Homemade granola is so good. This is such a great combination of flavors!
I hesitated putting this recipe up in spring, thinking it may be perceived as full of autumn flavors. I went ahead with it because I enjoy this all year ’round!
I’m so glad you did! I recently saw a great recipe for pumpkin buns. Those would be great year round as well, even if pumpkin may also be perceived as a fall flavor. 🙂