A couple months ago, I deviated from my favorite granola recipe and made this molasses-peanut granola. I really liked the rich flavor of molasses and the peanuts were great, but for some reason it was not crunchy. I don’t know if it’s something I did or how it’s supposed to be, but I realized I like really crunchy granola. Still, if you’d like to try it, here’s the recipe:
From: Bon Appétit | July 1996
In addition to being great with milk at breakfast time, this is nice sprinkled over yogurt, fruit or ice cream, or baked into your favorite granola cookies or bars. Yield: Makes about 7 cups
Nonstick 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 tablespoons vegetable oil
1 cup golden raisins (I used purple raisins)
Position rack in center of oven and preheat to 325°F. Spray large roasting pan with nonstick vegetable oil spray. Mix oats, peanuts and coconut in prepared roasting pan. Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan. Bring to boil, stirring occasionally. Pour hot molasses mixture over oat mixture; toss to coat well.
Bake granola 20 minutes. Stir raisins into granola. Bake until granola is deep golden, stirring frequently, about 15 minutes longer. Transfer pan to rack. Using 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.
(Can be made 1 week ahead. Store in airtight container at room temperature.)