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Breakfast at Home: Molasses Granola

By Katherine Spiers
November 30, 2012
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molassesgranola
Photo by Alaina Sullivan

Alaina Sullivan is an artist in New York who maintains a food blog full of gorgeous photos and delectable recipes. I especially appreciate the title, palate/palette/plate, a play on a spelling error all too common in the food blogger world. She makes food, she makes art, she knows how to spell ... Alaina's a catch!

This recipe for granola uses a good number of superfoods as ingredients: two types of flax, nuts and quinoa. And there's no white sugar in the mix; all the sweetness comes from maple syrup and molasses. Make it on the weekend nad have a premade -- but homemade! -- breakfast all week.

Molasses Granola
1 1/2 cup rolled oats
1/4 cup raw quinoa
1/4 cup golden flaxseed meal
1/2 cup crushed walnuts
2 Tbsp flaxseeds
2 Tbsp sunflower seeds
2 Tbsp olive oil
2 Tbsp maple syrup
1 Tbsp + 1 tsp molasses
Sea salt, to taste

Heat oven to 300 dgF.

Combine dry ingredients in a large bowl; toss gently.

Add oil, maple syrup, and molasses; stir until ingredients are evenly coated.

Spread granola onto a parchment-lined rimmed baking sheet. Bake for about 30-35 minutes, stirring every 15, until toasted and golden.

Allow to cool completely before serving or storing. Lasts several weeks in an airtight container/jar.

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