Pecan molasses granola

Ingredients

• •1/3 cup unsulfured molasses, not blackstrap
• •2 tbsp vegetable oil
• •1/2 tsp ground cinnamon
• •1/2 tsp coarse salt
• •3 cup rolled oats (not quick cooking)
• •1 cup shredded coconut
• •1 cup pecans, roughly chopped

Steps

1. 1Preheat oven to 325F. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.
2. 2Store in airtight container at room temperature up to 3 weeks.
3. 3Each serving is 1/2 cup.