Food & Cooking Recipes Breakfast & Brunch Recipes Maple Granola 3.7 (39) 3 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 Yield: 7 cups Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts before baking them. Ingredients 3 cups rolled oats 1 cup dried unsweetened coconut chips 1 cup pecans or walnuts, quartered ½ cup pure maple syrup ½ cup extra-virgin olive oil ½ cup packed light-brown sugar ¼ cup sesame seeds 1 teaspoon coarse salt ¾ teaspoon freshly grated nutmeg ½ cup golden raisins Directions Preheat oven to 300 degrees. Mix together oats, coconut, nuts, syrup, oil, sugar, sesame seeds, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add raisins, and bake until granola is toasted, about 10 minutes more. Let cool completely. Cook's Notes Maple granola can be stored at room temperature for up to 2 weeks. Print