Food & Cooking Recipes Granola 5.0 (1) 1 Review 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 July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 7 cups Ingredients 3 cups old-fashioned rolled oats 1 cup raw pumpkin seeds, hulled 1 cup raw sunflower seeds, hulled 1 cup coconut chips 1 cup raw pecans, coarsely chopped ¾ cup pure maple syrup, preferably Grade A ½ cup extra-virgin olive oil ¼ cup Truvia Baking Blend ¼ teaspoon coarse salt Directions Preheat oven to 300 degrees. Combine oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, Truvia, and salt in a large bowl and mix until well combined. Divide mixture between 2 rimmed baking sheets and spread in an even layer. 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. Rate it Print