Food & Cooking Recipes Breakfast & Brunch Recipes Honey-Pecan Granola 3.7 (134) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Markes 4 1/2 cups Use this homemade granola as a topping for yogurt, enjoy it as a cereal with milk, or simply snack as is. It's easy to make and is more economical than store-bought. Ingredients 3 cups old-fashioned rolled oats 1 ½ cups pecans, coarsely chopped 3 tablespoons unsalted butter, melted ⅓ cup wildflower or orange blossom honey ½ teaspoon coarse salt Directions Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey, and salt; mix well to coat. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 minutes, stirring halfway through. Let cool completely on sheet. Cook's Notes To make a nut-free version, omit the pecans and increase the oats to 4 cups. Store in an airtight container at room temperature, up to 3 weeks. Rate it Print