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Martha's Favorite

Maple Granola

Homemade granola is a nourishing breakfast. Use olive oil, which has many healthful properties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them.

  • Yield: Makes 7 cups
Maple Granola

Source: Martha Stewart Living, February 2010


  • 3 cups rolled oats
  • 1 cup dried unsweetened coconut chips
  • 1 cup pecans or walnuts, quartered
  • 1/2 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed light-brown sugar
  • 1/4 cup sesame seeds
  • 1 teaspoon coarse salt
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 cup golden raisins


  1. Preheat oven to 300 degrees. Mix together oats, coconut, nuts, syrup, oil, sugar, sesame seeds, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add raisins, and bake until granola is toasted, about 10 minutes more. Let cool completely.

Cook's Note

Maple granola can be stored at room temperature for up to 2 weeks.


Reviews (3)

  • mzr 29 Sep, 2014

    This granola sounds delicious and healthy! What kind of yogurt would you serve it with? Plain Greek yogurt or vanilla?

  • lisastrn2 28 Feb, 2013

    This looks really good but could we get nutrition information please?

  • DivingDesigns 26 Feb, 2011

    I use half the oil, syrup, and brown sugar and it is still delicious and a bit more nutrtious. I put the granola on non-fat plain yogurt for my favorite snack. The sweet crunchy pairs wonderfully with the tart creamy yogurt.

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