New This Month

Homemade Granola


Use this recipe when making our Peanut-Butter Granola Bars.

  • Yield: Makes 8 cups

Source: Martha Stewart Living, May 1998


  • 1/2 cup shredded coconut
  • 4 cups old-fashioned rolled oats
  • 1/4 cup toasted wheat germ
  • 1/4 cup unsalted sunflower seeds
  • 1 cup coarsely chopped almonds
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup honey
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/2 cup golden raisins


  1. Heat oven to 350 degrees. Line a baking sheet with parchment, and spread shredded coconut on top. Bake until toasted. Transfer to a wire rack to cool.

  2. Decrease oven temperature to 300 degrees. Line two baking sheets with parchment; set aside. In a large bowl, toss together oats, wheat germ, sunflower seeds, almonds, sesame seeds, cinnamon, and nutmeg. Set aside.

  3. In a small bowl, stir together honey and butter; pour over oat mixture. Stir well. Spread onto sheets. Bake until golden, about 25 minutes. Transfer to a wire rack to cool. Break up granola; sprinkle with raisins and toasted coconut. Store in airtight container.

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