Ginger-Molasses Granola Recipe

Ginger-Molasses Granola Recipe

Photograph by Alan Weiner

By Shalane Flanagan and Elyse Kopecky, authors of the Run Quick. Eat Gradual. Cookbook

A hearty granola full of oats and seeds is a should for athletes. However the costly store-bought stuff is usually loaded with sugar. Our ginger-spiked granola is flippantly sweetened with blackstrap molasses, the sticky good things that’s left behind after sugarcane is refined. That makes it excessive in minerals, together with potassium, calcium, iron and magnesium — minerals many athletes don’t get sufficient of. Be warned: In the event you share your home made granola with family and friends, they’ll be asking you to make it again and again and once more.

RELATED: Inside Shalane Flanagan and Elyse Kopecky’s Run Quick. Eat Gradual.

Ginger-Molasses Granola Recipe

Makes eight cups (16 servings)


three cups old school rolled oats (gluten-free if delicate)
1 cup finely shredded unsweetened dried coconut
half cup shelled pumpkin seeds
half cup sunflower seeds
half cup raisins or chopped dried fruit
2 teaspoons floor ginger
2 teaspoons floor cinnamon
half teaspoon nice sea salt
1/three cup virgin coconut oil
1/four cup honey
1/four cup blackstrap molasses (darkest selection, which has a stronger taste and extra minerals than common molasses)


  • Place a rack within the heart of the oven. Preheat the oven to 275°F and line a rimmed baking sheet with parchment paper.
  • In a big mixing bowl, stir collectively the oats, coconut, pumpkin seeds, sunflower seeds, raisins or dried fruit, ginger, cinnamon and salt.
  • In a small microwaveable bowl, stir collectively the coconut oil, honey, and molasses and microwave on low till barely melted. Or soften in a small saucepan over low warmth. Pour over the dry substances and stir till evenly mixed.
  • Unfold out in a thick layer on the baking sheet. Bake, gently stirring each 15 minutes, till flippantly browned, 45 minutes. Granola will nonetheless be moist on the finish of baking, however will morph into crunchy goodness as soon as it cools utterly.
  • Retailer in a glass jar with a lid at room temperature. Granola will keep recent for a number of weeks and sure be devoured lengthy earlier than expiring.
  • This recipe is from Run Quick. Eat Gradual. by Shalane Flanagan and Elyse Kopecky. Copyright © 2016 by Shalane Flanagan and Elyse Kopecky. Reprinted by permission of Rodale Wellness.

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