Blackstrap Molasses Granola (vegan, gluten free, dairy free)
Some people are simply champions. Even if they don’t win everything all the time, they are so talented and smart and have such poise and drive, that every time you talk to them you are impressed and inspired. And, let’s face it, they do win A LOT. @yaelaverbuch is one of these people. Accolades and titles left and right, successful writer and blogger, Yael even started her own training system called @technefutbol. And lucky for us, she’s sharing her favorite granola recipe!
“For those new to blackstrap molasses, it is a ‘superfood!’ Good for bones (contains calcium, magnesium), anemia (iron), and muscles (potassium). This recipe is worth doubling, so you can eat this healthy granola every morning like me!”
4 cups oats (can sub with gluten free)
3/4 cup raw wheat germ or uncooked quinoa
3/4 cup ground flax seed
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger, optional
1 cup unsalted seeds (sunflower, pumpkin, combo)
1 cup chopped nuts (walnuts, almonds, combo)
Raisins, dried cranberries, optional
5 Tbsp blackstrap molasses
1/3 cup melted coconut oil
1/3 cup cranberry or apple juice concentrate
Heat oven to 300 degrees F/150 degrees C. Place rack in center.
In a large mixing bowl, combine oats, wheat germ/quinoa, flax seed, cinnamon, ginger, seeds, and nuts. In a small bowl, combine molasses, oil, and juice concentrate, and pour over the oat mixture; stir until well coated. Spread evenly in two baking pans.
Bake, stirring every 10 minutes or so for even cooking, until dry and lightly browned, about 15-20 minutes. Do not overcook as it easily burns; it gets crisp as it cools. Let granola cool to room temperature, then store in an airtight container at room temperature for up to 1 month. Or, store in freezer. Mix before serving. Recipe adapted from @marthastewart.