What kind of molasses should I use?

I recommend using unsulphured or dark molasses in this granola. One of my favorite kinds is the molasses by Wholesome!

Can I use an oil other than coconut oil?

Yes! I've tested my granola recipes with olive oil as well, and it works really well and tastes just as delicious. You can swap a liquid oil 1:1 for the coconut oil. I haven't tested other oils, but given that olive oil is a liquid, I expect other oils (such as avocado or grapeseed) would work as well.

What should I eat with granola?

Yogurt is an obvious choice, but I also recommend topping smoothies, overnight oats, and even hot oatmeal with granola. Something about the crunchy sweetness against a creamier texture is so satisfying. See my recommended pairings below!

How do I store or freeze leftover granola?

After allowing it to cool completely, store your ginger molasses granola in an airtight container in a cool, dry place (such as a pantry or kitchen shelf). This granola is best when enjoyed within two months. You could also freeze it in a reusable zip-top bag or airtight container for up to three months.

Ginger Molasses Granola – Roots and Radishes

Ginger Molasses Granola

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This ginger molasses granola is delicious anytime of year! With oats, coconut, pepitas, and sunflowers, it packs a nutrition punch - not to mention the extra dose of iron from molasses. Enjoy for breakfast or snacks!

Author: Tera
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 5 cups 1x
Category: Breakfast, snacks
Method: Bake
Cuisine: American

Ingredients

Units Scale

3 cups whole rolled oats
1/4 cup white whole wheat flour
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup coconut flakes
1/3 cup extra virgin coconut oil
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract

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Instructions

Preheat and prep. Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
Mix dry ingredients. Add oats, white whole wheat flour, cinnamon, ginger, salt, sunflower seeds, pepitas, and coconut flakes to a large bowl. Stir to combine and set aside.
Heat & mix wet ingredients. Add coconut oil, molasses, and maple syrup to a small saucepan. Heat over medium heat, stirring occasionally. Once mixture just comes to a boil, remove from heat and add vanilla extract. Give the mixture a quick whisk to make sure it's all combined.
Combine. Pour molasses mixture into dry ingredients and stir until everything is fully coated.
Bake. Scoop granola onto prepared sheet pan and spread into an even layer (it'll be a somewhat thick layer!). Bake at 300 degrees for 30 minutes. Remove from oven and allow to cool completely before breaking into whatever granola cluster size you desire.

Notes

Granola clusters. The secret to large granola clusters is letting the granola cool completely before breaking it up or stirring it. When it's officially cooled down, you can break it into whatever size granola clusters you want!

Nutrition

Serving Size: 1/4 cup
Calories: 165
Sugar: 5.7 g
Sodium: 61.1 mg
Fat: 8.1 g
Saturated Fat: 4.5 g
Carbohydrates: 18.1 g
Fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 0 mg

Find it online: https://www.rootsandradishes.com/ginger-molasses-granola/