Food & Cooking Recipes Breakfast & Brunch Recipes Maple Granola 3.7 (39) 3 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 May 16, 2017 Print Rate It 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. Rate it Print