Rating: 2.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

The problem with store-bought granola is that it always seems to skimp on one ingredient or another--the one that happens to be your favorite, of course. When you make it yourself, you can adjust the proportions to your liking.

Martha Stewart Living, October 1998

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Recipe Summary

Yield:
Makes 6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Place coconut on ungreased sheet, and toast until light golden, about 6 minutes. Set aside to cool.

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  • Reduce oven temperature to 300 degrees. Lightly oil two baking pans. In a large bowl, combine rolled oats, flax seeds, wheat germ, pumpkin seeds, and almonds; set aside.

  • In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes. Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract. Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.

  • Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes. Transfer to wire rack to cool completely.

  • Transfer to a large bowl, and stir in dried cranberries, figs, and toasted coconut.

Cook's Notes

Add more dried fruit for sweetness and texture, nuts for richness, even a little vanilla or apple cider for flavor.

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Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
11/13/2011
Delicious! It's a bit time consuming but it's great to know what is actually in your cereal. I left out the oil, flax see, and wheat germ because it was not available in the grocery, and it didn't seem to make a difference. I also reduced the oven temp and cooked it a little slower to achieve a golden brown without over-toasting. This is a great recipe and I highly recommend it!