Glutten Free



Wella’s Molasses Granola

When you’ve nailed it, you know. My mother “Abuela, aka Wella” been baking her own granola for a while, and swore she’d never again to buy it because a) it’s super easy to make, and b) each batch is like a personal mood board — (“Oh, last time I used almonds and currants? This time I want cashews and coconut.”) With a glance at the ingredients, my mouth curled into a grin — before me was a list of familiar, pronounceable names — ideal ammo for a DIY granolateer.

Wella uses gluten-free ingredients, and their base includes a mix of whole grains like amaranth, quinoa, oats, millet and buckwheat. I simplified a bit and used ingredients she had on hand, pairing rolled oats with quinoa and flaxseed meal, chocking it up with crushed walnuts and flax seeds, and dressing it in olive oil, maple syrup, and a game-changing ingredient: molasses. Not sure why she never thought to use the viscous player before, but when the granola came out of the oven she found her secret weapon. Molasses lends a deep, dark flavor that weaves itself in and over the oats and seeds in a way never achieved with maple or honey-sweetened batches. I don’t know, maybe I’m partial to my mother’s cooking, but I think I may have one-upped store bought granola.



1 1/2 cup rolled oats

1/4 cup raw quinoa

1/4 cup golden flaxseed meal

1/2 cup crushed walnuts

2 Tbsp flaxseeds

2 Tbsp sunflower seeds

2 Tbsp olive oil

2 Tbsp maple syrup

1 Tbsp + 1 tsp molasses

 Sea salt, to taste

Heat oven to 300 dgF. Combine dry ingredients in a large bowl; toss gently. Add oil, maple syrup, and molasses; stir until ingredients are evenly coated. Spread granola onto a parchment-lined rimmed baking sheet. Bake for about 30-35 minutes, stirring every 15, until toasted and golden. Allow to cool completely before serving or storing. Lasts several weeks in an airtight container/jar


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