Molasses Granola

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...

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.