This is an easy granola recipe that makes a yummy breakfast. You can also eat it as a snack or as a topping for your yogurt or ice cream.
1/3 cup molasses
2 Tbsp canola oil (or vegetable oil)
1/2 tsp cinnamon
1/2 tsp salt
3 cups rolled oats (NOT quick oats)
1 cup sweetened shredded coconut
1 cup pecans, chopped
Preheat oven to 325 degrees. Whisk together molasses oil, cinnamon and salt in a large bowl. Add in oats, coconut and pecans, stirring until well coated. Spread in an even layer on a cookie sheet with rim/jelly roll pan. Bake 25 to 30 minutes, stirring occassionally, or until lightly browned. DO NOT overcook. Set pan on a wire rack to cool. Store in an airtight container for up to 3 weeks.
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