February 21, 2010

maple granola

This morning for breakfast I had granola that I made the night before. This recipe is from Martha Stewart Living and it yields 7 cups, enough for me to have throughout the week with my Fage yogurt.

3 cups rolled oats
1 cup dried unsweetened coconut chips
1 cup pecans or walnuts, quartered
1/2 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
1/4 cup sesame seeds
1 teaspoon coarse salt
3/4 teaspoon freshly grated nutmeg
1/2 cup golden raisins

Preheat oven to 300ยบ. 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. Maple granola can be stored at room temperature for up to 2 weeks. Note: I did not use raisins (I don't like them, next time I might try cranberries) and I used sunflower seeds instead of sesame seeds.


  1. Angela, I'm loving your blog so far.
    This recipe is right up my ally, can't wait to give it a try.


  2. Hi Heather,
    Thanks!!!! Let me know how it turns out.
    California dreaming,