This is a fabulous, basic granola with a subtle but robust sweetness from molasses, brown rice syrup and barley malt. We make it without "all the trimmings" so you can add the special granola bits like nuts, seeds, coconut or raisins as you serve it and keep it different and unique each time.


  • 10 cups of rolled oats or a combination of rolled oats and rolled rye
  • 1/2 cup of brown rice syrup 
  • 1/4 cup barley malt
  • 1/4 cup molasses
  • 1 dropper full of stevia (I prefer Sweet Drops brand)

Pour the rolled flakes into a large mixing bowl.

Add 2 tablespoons of water to a measuring cup and add the stevia. Then add your other sweeteners. You can change up the proportions of the different sweeteners to create slightly different tastes to the granola. Whatever proportions you choose, you want to achieve a full cup of sweetener, plus the 2 tablespoons of water. Pour that into the rolled flakes.

Oil your hands well with an oil (this makes it easier to rinse your hands later) and mix the sweetener into the flakes.

Pour the mixture into a large baking dish so it is not more than 1 inch thick to achieve uniform roasting and bake at 350º F. for 20 minutes.

Remove from the oven and stir the mix to keep it from burning on the edges. Return to the oven and continue baking until brown, another 15 minutes or so.