New This Month

Large-Batch Homemade Granola


This recipe makes enough to last a month.

  • Yield: Makes 12 to 14 cups

Photography: Luca Trovato

Source: Martha Stewart Living, December 2000


  • 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


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

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