Pecan-Molasses Granola

Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.

  • Yield: Makes 5 cups
Pecan-Molasses Granola

Photography: Marcus Nilsson

Source: Everyday Food, October 2011


  • 1/3 cup unsulfured molasses (not blackstrap)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3 cups rolled oats (not quick-cooking)
  • 1 cup sweetened shredded coconut
  • 1 cup pecans, roughly chopped


  1. 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.

Cook's Notes

Store in airtight containers, at room temperature, up to 3 weeks.


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