Great Granola

Crunchy and “brown” tasting from the sorghum, this is my favorite granola.

Here is an adaptation of a granola recipe from Relish stylist and recipe tester Teresa Blackburn. I set out to make hers, but when I found myself short of a few ingredients, I improvised with what I had on hand. It has two kinds of nuts, oatmeal, coconut and raisins, all bound together with sorghum (which we always have in the South). You can substitute molasses or maple syrup.  It’s baked until really caramelized and browned. As it cools, the sorghum hardens producing clumps of yummy sweetened oats and nuts. Genius. You can find Teresa’s recipe here.

The unbaked granola is pretty tasty too.

Jill’s Granola

2 cups slivered toasted almonds
1/2 cup pecan halves
1/2 cup pumpkin seed kernels (pepitas)
2 cups old-fashioned oats
1 cup golden raisins
1 cup sweetened flaked coconut
1/2 cup sorghum or molasses
1 tablespoon butter
1 teaspoon kosher salt

1. Preheat oven to 325F.
2. Combine the first 6 ingredients (almonds through coconut). Combine molasses, butter and salt in a microwave bowl. Microwave 1 minute or until hot. Pour over oat mixture and mix until well combined. Spread onto baking sheet lined with foil and sprayed with cooking spray. Bake  40 minutes, or until very browned. Let cool and place in airtight container.


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