This granola is still my favorite recipe for the crunchy stuff, and a good way to get rid of the many packages of coconut flakes that might have taken control of your pantry, too.
The original version is here, but I prefer it to be a bit milder in molasses, so I tweaked it to my liking.
Coconut Molasses Granola:
3 cups (240 g) old-fashioned oats
1 to 1 1/2 cups (112 to 168 g) lightly salted dry-roasted peanuts
1 to 1 1/2 cups (80 to 120 g) unsweetened flaked coconut
2 tablespoons (44 g) mild-flavored molasses
1/2 cup (110 g) packed light brown sugar
1/4 cup (60 ml) water
3 tablespoons (45 ml) vegetable or peanut oil
Preheat oven to 325°F (170°C, or gas mark 3). Mix oats, peanuts and coconut in a large bowl. Combine molasses, brown sugar, water and oil in a small saucepan. Bring to a boil, stirring occasionally. Pour hot molasses mixture over oat mixture, and stir to coat. Transfer into a large baking tray. Make sure the preparation is evenly placed in the tray so that it bakes evenly.
Bake granola 10 minutes, remove from oven and stir. Bake another 10 minutes, until deep golden brown. Remove from the oven and let cool in the tray, stirring occasionally. Transfer into an airtight container once completely cooled. Will keep well at room temperature for up to a week, longer if stored in the fridge.
Adapted from here.
Yield: About 6 cups