
When you've nailed it, you know. I've been baking my own granola for a while, and swore never again to buy it because a) it's super easy to make, and b) each batch is like a personal mood board -- ("Oh, last time I used almonds and currants? This time I want cashews and coconut.") But I recently broke my store-no-more promise and tried a version from KIND. I was instantly charmed. With a glance at the ingredients, my mouth curled into a grin -- before me was a list of familiar, pronounceable names -- ideal ammo for a DIY granolateer.
KIND uses gluten-free ingredients, and their base includes a mix of whole grains like amaranth, quinoa, oats, millet and buckwheat. I simplified a bit and used ingredients I had on hand, pairing rolled oats with quinoa and flaxseed meal, chocking it up with crushed walnuts and flax seeds, and dressing it in olive oil, maple syrup, and a game-changing ingredient: molasses. Not sure why I'd never thought to use the viscous player before, but when the granola came out of the oven I knew I had found my secret weapon. Molasses lends a deep, dark flavor that weaves itself in and over the oats and seeds in a way that I have never achieved with my maple or honey-sweetened batches. I don't know, maybe I'm partial to products of my own creation, but I think I may have one-upped KIND on their own recipe...
KIND uses gluten-free ingredients, and their base includes a mix of whole grains like amaranth, quinoa, oats, millet and buckwheat. I simplified a bit and used ingredients I had on hand, pairing rolled oats with quinoa and flaxseed meal, chocking it up with crushed walnuts and flax seeds, and dressing it in olive oil, maple syrup, and a game-changing ingredient: molasses. Not sure why I'd never thought to use the viscous player before, but when the granola came out of the oven I knew I had found my secret weapon. Molasses lends a deep, dark flavor that weaves itself in and over the oats and seeds in a way that I have never achieved with my maple or honey-sweetened batches. I don't know, maybe I'm partial to products of my own creation, but I think I may have one-upped KIND on their own recipe...
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.
Your version sounds wonderful--I, too, like the creativity of DIY granola. Thanks for posting.
ReplyDeleteThat granola sounds wonderful! Perfect for breakfast or a quick snack. :)
ReplyDeleteI would have never thought of including molasses in granola, sounds delicious. I'm glad I bumped into your blog through a different one. Delicious yet not overly complicated food. Love it.
ReplyDeleteHey just saw this new blog, it's pretty good. You guys should check it out. It's http://deliciousyumfood.blogspot.com/.
ReplyDeletenice one....
ReplyDeletetry this one....
http://momskitchen001.blogspot.in/2012/09/baby-corn-paneer-delight.html
Such a healthy and yummy breakfast or snack, can't wait to try this, thank you for sharing!
ReplyDeleteI am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.holy food
ReplyDeletereligious food
I made a note to myself to make this when you posted it, thinking I'd want it in the depths of Fall or Winter. But I was feeling so tired today and perhaps it was because I remembered that this has molasses in it (and molasses is a good source of iron) I became obsessed with making it tonight. I can smell it baking right now and the molasses is exactly what I want and need. Thank you for nourishing us. Again.
ReplyDeleteMolasses seems to be a cure all in my book too. I made a batch yesterday and it definitely set me on the right track for the week...
DeleteWhere are you? I miss your posts!
ReplyDeleteThis looks delicious! I love that you add the quinoa! Such a great idea.
ReplyDeleteI look forward to receiving your e-mail updates. This cranola look wonderful. I cannot tell you how much I love cranola. I munch on it for a snack and for breakfast. I blog about my family's favorite recipes, vacations, and more at: www.recipesforourdailybread.com Visit anytime!
ReplyDeleteI adore homemade granola, but never tried molasses in my granola! Sounds interesting... Thanks for sharing!
ReplyDeleteMica
Customer recommendations for Austin Towing Company