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Granola with Flaxseed

Store granola in an airtight container at room temperature up to one week.

  • Yield: Makes 5 1/2 cups
Granola with Flaxseed

Photography: Tina Rupp

Source: Martha Stewart Living, April 2004


  • 2 cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut
  • 3/4 cup (about 2 1/2 ounces) sliced blanched almonds
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1 tablespoon flaxseed oil
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/4 cup unsalted sunflower seeds
  • 1 tablespoon ground golden flaxseed (from about 1 1/2 teaspoons whole)


  1. Preheat oven to 350 degrees. Toss together oats, coconut, and almonds in a medium bowl; set aside. Whisk together vegetable oil and honey in a small bowl; stir into oats mixture. Spread out oats mixture on a rimmed baking sheet.

  2. Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with flaxseed oil. Let cool completely. Transfer to a large bowl; stir in dried cranberries, raisins, sunflower seeds, and ground flaxseed.

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