Ever since I  ate my first homemade granola, I haven’t had anything else for breakfast. This granola phase must have been going on for at least 3-4 months now, with no end in sight. I just love it. My current one is orange molasses granola. Low in fat as it is made with orange juice instead of oil. The combination of agave and molasses makes it quite a sweet granola, which I love for a change. If you prefer it less sweet, try it with less agave or omit the currants.
My all time favorite nuts in granola are almonds, their crunch is just unbeatable when nicely toasted. The molasses adds dark and tangy flavor to it which goes really well with some plain yogurt and fresh fruit.
At the moment, I can’t imagine anything better for breakfast. If you know of something, please let me know. As much as I love to stick with stuff that I really like, I ‘d like to try new stuff.


3 cups rolled oats
1/2 cup sesame seeds
1 cup chopped almonds
1 cup coconut flakes
1/2 cup orange juice
2 tablespoons grated orange zest
1/4 cup agave syrup
2 tablespoons Blackstrap molasses
1 teaspoon vanilla extract
1 cup currants

Preheat oven to 150C.

In a small pan, combine orange juice, orange zest, agave, molasses and vanilla extract. Bring to boil. Take off the heat and let cool a little.

In a big bowl, combine oats, sesame seeds and almonds. Pour the molasses orange mixture over the oat mixture and stir until oat mixture is well coated. Spread the granola evenly on a baking sheet. Bake for 20 minutes. Turn over the granola and add the coconut flakes. Bake for another 10-15 minutes. Let cool. Add currants. Keep in airtight container.


  1. I love molasses. That looks great!

  2. Do a google search on agave syrup. It’s not as healthy as you are lead to believe. It’s made similar to the method they make HFCS. Molasses, honey and regular white sugar and better sweeteners. Your granola looks good.

  3. @ Iona
    I know it’s not a purely healthy ingredient. It’s all relative and, of course, always worth some proper research.
    I prefer agave over sugar for its low GI. Honey is a better sweetener only if used raw and unheated. Once you heat it over 40C, it’s basically pure sugar as all minerals and vitamins have gone.
    Refined white or brown sugar is deplete of any vitamins and minerals and uses up vitamin resources of the body in order to digest it.
    All in all, none of them are perfect. And all of them are bad for the teeth……

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