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Granola - can molasses be substituted for honey?

Tehama Mar 20, 2008 04:22 PM

I want to make granola tonight... somehow seem to be out of honey. Can I substitute molasses as a coating with the oats? (I also have dark corn syrup, too, come to think of it).


ps- I'm using the recipe from Gourmet for the granola. Any other recipes I should try?

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  1. sarah galvin RE: Tehama Mar 20, 2008 04:31 PM


    1. p
      pigtails RE: Tehama Mar 20, 2008 04:36 PM

      i would not do that if i were you, either the corn syrup or the molasses. maple syrup, if you have? white sugar will not work either. really, i think you will be sorry if you do that substitution.

      i make granola out of my head, no recipe. some things i include when the spirit strikes me:
      coconut, wheat germ, sesame seeds, poppy seeds, any nuts (almonds are best IMHO), any dried fruit (after baking of course), ginger, cinnamon, flax seeds.

      1. paulj RE: Tehama Mar 20, 2008 04:49 PM

        Do you like the taste of molasses as much as honey? Color? The honey provides some liquid and a lot of sweetening, without much color.

        There are not fixed requirements for granola. The simple home made version that I grewup with consisted of just butter, sugar, and oats - cooked in a skillet until the oats started to toast.

        If the recipe also has brown sugar, there is some molasses there. You could also make a simple sugar syrup, or a syrup seasoned to taste with some molasses.


        1. Tehama RE: Tehama Mar 20, 2008 04:49 PM

          Thanks, all! I will curb my enthusiasm!

          5 Replies
          1. re: Tehama
            alkapal RE: Tehama Mar 20, 2008 06:58 PM

            good decision. molasses is just too strong.

            1. re: Tehama
              allybeth4 RE: Tehama May 21, 2012 11:54 AM

              I would definitely love to try molasses on my granola! I love the taste of molasses and think it could be good like that. Very high in Iron content. Did you ever try it? I was actually thinking of adding some ginger and making it like gingersnap granola... Yum!

              1. re: allybeth4
                shallots RE: allybeth4 May 21, 2012 01:37 PM

                I picked up some date molasses that is pleasantly mild and would use it. If all I had were Black Strap, I'd pass.

                1. re: allybeth4
                  suzigirl RE: allybeth4 May 21, 2012 01:43 PM

                  I agree. If you like the taste of molasses why not Tehama? Gingersnap granola sounds great!

                  1. re: allybeth4
                    debbiel RE: allybeth4 May 22, 2012 05:40 AM

                    I've used molasses for granola a couple of times and loved it. I guess you just need to like molasses. Though, as someone else mentioned, I would not use blackstrap molasses.

                2. paulj RE: Tehama Mar 20, 2008 08:04 PM

                  Here's a recipe for a Molasses Granola
                  1/4 to 1/2c molasses per 4 c of oats sounds about right, if you like molasses. I've made a Yorkshire style gingerbread, parkin, that uses that uses half oats, and a similar amount of molasses.


                  1. pepper_mil RE: Tehama Mar 21, 2008 02:20 AM

                    You can use molasses as a sweetener but not as a 1 to 1 sub for honey. best to use a recipe that starts with molasses. Granola is highly forgiving as to what you make it with and how you make it. Since moving to China I always make it in a wok.

                    1. j
                      jencounter RE: Tehama Mar 21, 2008 08:12 AM

                      Maple syrup or even brown sugar diluted in water (nuke it) to make a syrup (I've done this several times with good results) would work better, IMO.

                      1. f
                        Felixnot RE: Tehama Mar 21, 2008 09:19 AM

                        My favorite granola recipe is in Nigella Lawson's Feast cookbook. I think it's called fairfield granola. I make it every few weeks, and was planning on making it this weekend. I've tried others, but this one seems to be the best for us. Almonds, sesame seeds, sunflower seeds, raisins, brown sugar, maple syrup, apple sauce, honey, oats,...you get the picture.

                        1. iL Divo RE: Tehama May 21, 2012 02:01 PM

                          with myself being an avid adoring fan of molasses I would use it. sure.
                          but I'd cut it with water or apple juice in a skillet first. I'd start with half and half.
                          mind posting the recipe you plan on using or already used? I'd like to see the other ingredients.

                          1. c
                            chowmel RE: Tehama May 21, 2012 06:12 PM

                            The granola I make uses molasses for sweetening. About 1/3 C for 4 C oats, also has a couple tablespoons br sugar & butter along with some water

                            1. t
                              tastesgoodwhatisit RE: Tehama May 21, 2012 09:01 PM

                              I use molasses in granola, but not as the only sweetener - I think all molasses would be too overpowering.

                              You can make a sugar syrup out of white sugar, if you're stuck for a liquidy sugar component.

                              I usually use about 1 tablespoon of molasses for about 1/3 cup honey, and pair it with cinnamon, cloves, ginger, and very finely shredded (but not grated) orange zest.

                              1. m
                                magiesmom RE: Tehama May 22, 2012 04:32 AM

                                I use a small amount of molasses routinely for granola. We don't like it very sweet at all, so just a small amount. We like the flavor .

                                1. iL Divo RE: Tehama May 22, 2012 05:51 AM

                                  we prefer a •kitchen sink• type granola. meaning everything goes in.
                                  with the ingredients that make it hearty and robust like dried fruits and nuts plus the juice, sweetener and spices it's plenty sweet enough.

                                  we went to a B&B in Cambria a couple years ago and their granola was the best. I asked what gave it the strong cinnamon flavor (wondering how many tablespoons of cinnamon she was going to tell me). it had to be 1/2 a bottle is what i thought.
                                  she said they make their own cinnamon infused oil. they sell it there too, surprise.........
                                  it's used in the granola and gives a major punch of flavor. like that idea.

                                  1. CindyJ RE: Tehama May 22, 2012 08:15 AM

                                    I use a variation of Mark Bittman's recipe which calls for either honey or maple syrup as a sweetener. http://content.markbittman.com/recipe...

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