Granola recipes are incredibly flexible, tolerating all sorts of adjustments and substitutions. My current favorite granola recipe is very heavy on blackstrap molasses and traditional gingerbread spices. It has a heavy molasses flavor which Sis and I love and big brother tolerates.
I'd been meaning to make granola, so I decided to give it a try in the crock pot.
2 tablespoons honey
1/2 cup blackstrap molasses
1/4 cup coconut oil
3 1/2 cups rolled oats
1/2 cup coarsely ground sesame seeds*
1/2 cup sunflower seeds
1 cup sliced almonds
1 cup unsweetened shredded coconut
2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground cloves
1 tablespoon ground ginger
1 cup dried sweet cherries
1/2 cup dried tart cherries
I mixed this all in the slow cooker to avoid making more dishes.
1) I put honey, black strap molasses and coconut oil in the slow cooker, then covered and set to high for 10-15 minutes, until the coconut oil was melted and the honey and molasses were warm.
2) I added the dry ingredients to the slow cooker.
3) I added spices, sprinkling them in a sweeping motion across the top of the dry ingredients, trying to avoid clumps.
4) Using tongs, I mixed the spices and dry ingredients. Then switching to a stiff spatula, I combined the dry ingredients with wet ingredients. I used the spatula to be sure to scrape all the molasses, honey, coconut oil goodness from the bottom of the crock pot.
5) Once well-combined, I set the slow cooker to low with the lid ajar on the top (to allow moisture to escape, avoiding soggy granola).
6) I stirred it every half hour for 2-4 hours, until it seemed done. The darkness of the black strap molasses makes it tough to tell if it's finished. My best advice is to scoop out a spoonful, let it cool for several moments, and taste to see if it's dry and crisp enough.
|Ginger Bread Granola|
8) Serve with coconut milk beverage.
*Sesame seeds are probably not the tastiest add-in, but I bought a bunch after reading that they are very high in calcium, so I try to work them in where I can.
I was pleased with how this turned out and am pleased to have a breakfast I can make without heating up my kitchen at all. Cooking al fresco is fun and I do love this granola. (Check out this nutritional data for more information on why I love black strap molasses for more than just its flavor.)
Cool Breakfasts for Hot DaysGranola cooked al fresco wins for being a truly cool breakfasts. Check out these posts for other breakfasts that can be prepped in advance and served cool:
Dairy-Free Spinach Strata
Peanut Butter Banana Muffins
Hootenanny Fruitenanny Buffet