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Granola - can molasses be substituted for honey?

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. 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. 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. Thanks, all! I will curb my enthusiasm!

          5 Replies
          1. re: Tehama

            good decision. molasses is just too strong.

            1. re: Tehama

              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

                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

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

                  1. re: allybeth4

                    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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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...