I hope you aren’t sick of granola yet, because I have another variation for you to try! This one calls for lightly salted peanuts, sweet coconut, molasses, and golden raisins. I added in some chopped fresh dates because I had some to use up in my fridge, and I really like them in granola. Feel free to add whatever strikes your fancy.
I’d like to say that this granola is going to fuel me up for a fun, Fall Sunday doing things like picking apples or enjoying the crisp cool air. But this is Florida. It’s going to be 87 degrees. I think I’ll go for a swim.
Have a great Sunday wherever you are!
Yield: About 7 cups
Non-stick vegetable oil spray
3 cups old-fashioned oats
1 1/2 cups lightly salted dry-roasted peanuts (about 7 ounces)
1/2 cup sweetened flaked coconut
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/4 cup water
3 Tbsp. vegetable oil
1 cup golden raisins
1. Position rack to center of oven and preheat to 325 degrees.
2. Place a piece parchment paper into a large roasting pan and spray with non-stick vegetable oil spray.
3. Mix oats, peanuts and coconut in prepared roasting pan.
4. In a small, heavy saucepan, combine molasses, brown sugar, 1/4 cup water and oil; bring to boil, stirring occasionally.
5. Pour hot molasses mixture over oat mixture; toss to coat well.
6. Bake granola for 20 minutes. Stir raisins into granola.
7. Continue baking until granola is deep golden, stirring frequently, about 15-20 minutes longer.
8. Transfer pan to cooling rack. Using a metal spatula, scrape bottom of pan to loosen granola. Cool completely in pan, occasionally scraping bottom of pan with spatula to prevent granola from sticking.
Note: Can be made 1 week ahead. Store in airtight container at room temperature.
Source: Bon Appetit, July 1996