Food & Cooking Recipes Breakfast & Brunch Recipes Toasted-Coconut Granola 4.0 (81) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Yield: 7 cups This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods. Ingredients 3 cups old-fashioned rolled oats 1 cup raw pumpkin seeds, hulled 1 cup raw sunflower seeds, hulled 1 cup coconut flakes 1 ¼ cup raw pecans, coarsely chopped ¾ cup pure maple syrup, preferably Grade A ½ cup extra-virgin olive oil ½ cup packed light-brown sugar Coarse salt Directions Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month. Chelsea Cavanaugh Print