New This Month

Homemade Granola

  • Yield: Makes about 8 cups

Source: Martha Stewart Living, June 2000


  • 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


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

Reviews Add a comment

  • MS112587500
    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.