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Large-Batch Homemade Granola

This recipe makes enough to last a month.

  • yield: Makes 12 to 14 cups
Photography: Luca Trovato




  • 3/4 cup vegetable oil
  • 1/2 cup honey
  • 4 cups old-fashioned oats
  • 2 cups sweetened, shredded coconut
  • 2 cups coarsely chopped pecans
  • 1 cup sunflower seeds
  • 1 1/2 cups medium diced dried apricots or dried pears
  • 1 cup golden raisins
  • 1 cup dried cranberries

Cook's Note

Store in an airtight container.


  1. Step 1

    Heat oven to 325 degrees. In a small bowl, whisk together the oil and honey; set aside. Toss the oats, coconut, pecans, and sunflower seeds together in a large bowl. Add the oil mixture, and stir with a wooden spoon until well combined. Pour mixture onto two 13-by-8-inch baking sheets, and bake, stirring frequently, until the mixture is an even golden brown, 20 to 40 minutes, checking every 5 minutes.

  2. Step 2

    Remove granola from oven; let cool, stirring occasionally. Add dried apricots (or pears), golden raisins, and cranberries; stir to combine.

Martha Stewart Living, December 2000



Reviews (4)

  • 17 Jul, 2012

    This recipe, as I began to prepare it, is a no-go for my family. For example, it's equal parts of nuts and oats. That is not granola, that is a really fatty breakfast. Then it has super high sugar with such a large quantity of dried fruit. I'm sorry Martha, but that's not practical or appropriate for breakfast. Then of course you ADD oil and sugar to this already monstrous amt. of fat and sugar. No thank you. I'll look further.

  • 15 Nov, 2010


  • 23 Sep, 2008

    I made this recipe today... It is absolutely fantastic! I made it just as directed as it is perfect. There is no way you will be disappointed.

  • 17 Apr, 2008

    it would be a healthier recipe if you used canola or sunflower oil instead of vegetable.