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Homemade granola with molasses

Homemade granola with molasses

In: Recipes

Homemade granola with molasses


  • 400 g oat flakes

  • 40 g pumpkin seeds

  • 50-70 g almonds

  • 50-70 g hazelnuts

  • 50-70 g cashew nuts

  • 20 g coconut flakes

  • 150 ml Emelia molasses

  • 80 ml coconut oil

  • 1 tsp ground cinnamon

  • 4-5 dried dates

  • 1/5 cup of currants


Start by preheating the oven to 160°C. Put all the nuts (almonds, hazelnuts, cashews) in a food processor, chopping them into large pieces if you like, you can leave the pumpkin seeds out and then add them whole. Next, heat the coconut oil until it's liquid and pour it into a bowl, stirring with the molasses until the mixture is smooth. Then put the nuts, oat flakes, and cinnamon in a large bowl and mix everything. Once mixed, pour the molasses mixture over the nuts and mix well with a spoon. Line a 20×10 baking pan with non-stick paper and pour in all of the mixtures from the bowl, making sure to spread it well with a spoon so it is evenly distributed in the pan. Then let it cook for about 20 minutes on the middle rack. Once the 20 minutes is up, top with the coconut flakes, turn off the oven and leave the pan in for about 10 minutes. Once removed, let it cool for about 20-30 minutes so you can cut the granola into large pieces. Serve in bowls with coconut yogurt and garnish with raisinsand dates.



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