No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Granola

  • yield: Makes about 8 cups

Ingredients

  • 1/2 cup unsweetened shredded coconut
  • 4 cups old-fashioned oats
  • 1 cup coarsely chopped almonds
  • 1/4 cup toasted wheat germ
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup canola oil
  • 1/2 cup honey
  • 1/2 cup golden raisins

Directions

  1. Step 1

    Heat oven to 350 degrees. Spread shredded coconut onto a baking pan and bake until toasted, about 5 minutes. Transfer to a wire rack to cool.

  2. Step 2

    Reduce oven temperature to 300 degrees. Line two baking pans with Silpats (French nonstick baking mats); set aside. In a large bowl, combine oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Stir together until well combined. Spread mixture onto prepared baking sheets; bake until golden brown, about 25 minutes. Transfer to a wire rack to cool.

  3. Step 3

    Break up cooled granola; sprinkle with raisins and toasted coconut. Stir to combine. Store in an airtight container for up to 1 month.

Source
Martha Stewart Living, June 2000

Reviews (1)

  • 7 Dec, 2013

    Delicious and simple, this granola will make a terrific holiday gift for my health-conscious friends at work. Although granola is still moist straight from the oven, it dries and crisps up nicely upon cooling. I substituted dried cranberries into this seasonal batch.