Six Mile Granola

Serve this granola with Greek yogurt, seasonal fruit, and a drizzle of honey.

  • Yield: Makes about 12 cups
Six Mile Granola

Source: Martha Stewart Living, July 2007


  • 3 tablespoons unsalted butter
  • 1/2 cup light-brown sugar
  • 1/2 cup brown-rice syrup or honey
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 4 1/2 cups rolled oats
  • 1/2 cup wheat germ
  • 1/2 cup bran
  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 1/2 cups unsweetened shredded coconut
  • 2/3 cup dried cherries
  • 2/3 cup golden raisins


  1. Preheat oven to 250 degrees. Melt butter in a saucepan over medium-low heat. Add sugar, and cook until melted. Stir in brown-rice syrup or honey, vanilla, salt, cinnamon, and water. Add remaining ingredients, except dried fruits, and toss. Arrange in a single layer on two rimmed baking sheets. Bake, stirring occasionally, until golden brown and dry, about 1 1/2 hours. Let cool on sheets. Transfer to a bowl, and add dried fruits. Granola can be stored in an airtight container for up to 3 weeks.


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