Martha Stewart’S Granola

Martha Stewart’s granola is a wonderfully crisp, golden homemade granola packed with oats, nuts, seeds, and lightly sweetened clusters that are perfect for breakfast or snacking. It has a rich toasted flavor with just the right balance of crunch and natural sweetness, making it far better than most store-bought versions. This easy recipe comes together with simple pantry ingredients and requires very little hands-on effort. From start to finish, you can have a batch ready in about 45 minutes, making it ideal for weekly meal prep.

Ingredients

For the Granola

• 4 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1 cup pecans, roughly chopped
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup unsweetened shredded coconut
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• ½ cup pure maple syrup
• ⅓ cup honey
• ½ cup coconut oil, melted
• 1 teaspoon pure vanilla extract

Optional Mix-Ins

• 1 cup dried cranberries
• ½ cup raisins
• ½ cup dried cherries
• ½ cup mini dark chocolate chips

Kitchen Equipment

• Large mixing bowl
• Measuring cups and spoons
• Large baking tray
• Baking parchment
• Wooden spoon or spatula

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12 servings

How to Make Martha Stewart’S Granola

• Prepare the oven: Preheat the oven to 160°C fan or 180°C conventional. Line a large baking tray with baking parchment so the granola bakes evenly and does not stick.

• Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, sliced almonds, pecans, sunflower seeds, pumpkin seeds, shredded coconut, cinnamon, and sea salt. Stir thoroughly so everything is evenly distributed.

• Prepare the syrup mixture: In a small bowl or jug, whisk together the maple syrup, honey, melted coconut oil, and vanilla extract until smooth and glossy.

• Combine everything: Pour the syrup mixture over the oat mixture. Stir carefully with a wooden spoon until every oat and nut is lightly coated.

• Spread onto the tray: Tip the granola mixture onto the prepared baking tray and spread it into an even layer. Press it down lightly with the back of a spoon if you prefer chunky granola clusters.

• Bake the granola: Place the tray in the oven and bake for 15 minutes. Remove the tray, stir gently, then return to the oven for another 12 to 15 minutes until golden brown and fragrant.

• Cool completely: Remove the tray from the oven and allow the granola to cool fully on the tray without stirring too much. This helps create crisp clusters.

• Add mix-ins and serve: Once cool, stir in dried fruit or chocolate chips if using. Store in an airtight container and enjoy with yogurt, milk, or fresh fruit.

Tips for the Best Martha Stewart’S Granola

How do I get chunky granola clusters?

Press the granola mixture firmly onto the baking tray before baking and avoid stirring too often during cooling. This helps the oats stick together and form crunchy clusters.

Why did my granola burn?

Granola can brown quickly because of the honey and maple syrup. Bake at a moderate temperature and check it during the final few minutes.

Can I make this granola less sweet?

Yes, you can reduce the maple syrup or honey slightly if you prefer a less sweet granola. Keep enough liquid sweetener so the mixture still coats the oats properly.

What are the best nuts to use?

Almonds, pecans, walnuts, and hazelnuts all work beautifully in this recipe. Use a mix for the best texture and flavor.

Can I make this recipe gluten-free?

Yes, simply use certified gluten-free rolled oats to make the granola suitable for a gluten-free diet.

Serving Suggestions

• Serve over Greek yogurt with fresh berries
• Enjoy with cold milk for breakfast
• Sprinkle over smoothie bowls
• Pack into jars for homemade gifts
• Use as a topping for baked apples or fruit crumble

Storage

Room Temperature

Store the granola in an airtight container at room temperature for up to 2 weeks. Keep it in a cool, dry place to maintain crispness.

Refrigerator

You can refrigerate the granola for up to 1 month, though it may lose some crunch over time.

Freezing

Freeze the granola in sealed freezer bags or airtight containers for up to 3 months. Allow it to thaw at room temperature before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 29g
• Protein: 7g
• Fat: 20g
• Saturated Fat: 6g
• Sodium: 115mg

Nutrition values are approximate and may vary depending on the ingredients used.

FAQs

Martha Stewart’S Granola

Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crunchy homemade granola packed with oats, nuts, seeds, maple syrup, and honey. Perfect for breakfast, snacking, or meal prep.

Ingredients

• 4 cups old-fashioned rolled oats

• 1 cup sliced almonds

• 1 cup pecans, roughly chopped

• ½ cup sunflower seeds

• ½ cup pumpkin seeds

• ½ cup unsweetened shredded coconut

• 1 teaspoon ground cinnamon

• ½ teaspoon fine sea salt

• ½ cup pure maple syrup

• ⅓ cup honey

• ½ cup coconut oil, melted

• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 180°C conventional or 160°C fan. Line a baking tray with parchment paper.
• Combine oats, almonds, pecans, sunflower seeds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl.
• Whisk maple syrup, honey, coconut oil, and vanilla together until smooth.
• Pour the syrup mixture over the oat mixture and stir until evenly coated.
• Spread the mixture evenly onto the prepared tray.
• Bake for 15 minutes, stir gently, then bake for another 12–15 minutes until golden brown.
• Allow the granola to cool completely on the tray for maximum crunch.
• Stir in dried fruit or chocolate chips if desired, then store in an airtight container.

Notes

• Allow the granola to cool fully before storing.
• Use rolled oats for the best texture.
• Add dried fruit after baking to prevent burning.