This delicious homemade granola from Martha Stewart is crunchy, lightly sweet, and packed with nuts and seeds for the perfect balance of texture and flavor. It’s an easy, nutritious breakfast or snack that you can customize with your favorite ingredients. Enjoy it with yogurt, milk, or as a crunchy topping for smoothie bowls!
Recipe Ingredients:
- 4 cups old-fashioned rolled oats
- 2 cups chopped nuts, seeds, or a combination, such as almonds, pistachios, and walnuts and pumpkin, sunflower, and flax seeds
- 1 ½ teaspoons kosher salt (we use Diamond Crystal)
- ½ teaspoon ground cinnamon
- ½ cup packed light-brown sugar
- ⅓ cup honey or pure maple syrup
- ⅓ cup vegetable or extra-virgin olive oil
- 1 cup dried fruit, such as cherries, cranberries, or chopped apricots
How To Make Granola Recipe?
- Preheat the oven: Set your oven to 150°C / 300°F and line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients: In a large heatproof bowl, combine oats, nuts, seeds, salt, and cinnamon.
- Prepare the syrup: In a small saucepan over medium heat, bring the brown sugar, honey (or maple syrup), and oil to a simmer, stirring until the sugar dissolves.
- Combine and spread: Pour the warm syrup over the oat mixture and stir well to coat everything evenly. Spread the mixture in an even layer on the prepared baking sheet.
- Bake and stir: Bake for 40 to 55 minutes, stirring every 15 minutes, until golden and crisp.
- Cool and add fruit: Let the granola cool completely before stirring in the dried fruit.
- Store: Keep in an airtight container at room temperature for up to 2 weeks.
Recipe Tips:
- Use the Right Oats : Always use old-fashioned rolled oats for the best texture. Quick oats can make the granola too soft, and steel-cut oats won’t bake properly.
- Don’t Skip Stirring : Stir the granola every 15 minutes while baking. This helps it bake evenly and prevents burning.
- Let It Cool Before Adding Fruit: Adding dried fruit too soon can make it hard and chewy. Wait until the granola is completely cool before mixing it in.
- Spread It Evenly : A thin, even layer on the baking sheet ensures crispy, golden granola. If it’s too thick, it won’t bake properly.
- Store It Right: Keep granola in an airtight container at room temperature. This keeps it fresh and crunchy for up to 2 weeks. For longer storage, freeze it in a sealed bag!
How To Store Leftovers?
- Refrigerate: First, let the leftover granola cool to room temperature. Then, transfer it to an airtight container or a resealable bag. Store it in a cool, dry place rather than the refrigerator, as moisture can make it soft instead of crunchy.
- Freeze: Granola can be frozen for up to 3 months. Spread it in a single layer on a baking sheet and freeze for an hour before transferring it to a freezer-safe container or bag. When ready to eat, let it thaw at room temperature before serving—no need to reheat.
Nutrition Facts
- Calories: 293
- Total Fat: 20.2 g
- Saturated Fat: 3.5 g
- Cholesterol: 0 mg
- Sodium: 46.7 mg
- Potassium: 211.1 mg
- Total Carbohydrate: 24.7 g
- Dietary Fiber: 4.8 g
- Sugars: 5.7 g
- Protein: 5.8 g
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Martha Stewart Granola Recipe
Description
This delicious homemade granola from Martha Stewart is crunchy, lightly sweet, and packed with nuts and seeds for the perfect balance of texture and flavor. It’s an easy, nutritious breakfast or snack that you can customize with your favorite ingredients. Enjoy it with yogurt, milk, or as a crunchy topping for smoothie bowls!
Ingredients
Instructions
- Preheat the oven: Set your oven to 150°C / 300°F and line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients: In a large heatproof bowl, combine oats, nuts, seeds, salt, and cinnamon.
- Prepare the syrup: In a small saucepan over medium heat, bring the brown sugar, honey (or maple syrup), and oil to a simmer, stirring until the sugar dissolves.
- Combine and spread: Pour the warm syrup over the oat mixture and stir well to coat everything evenly. Spread the mixture in an even layer on the prepared baking sheet.
- Bake and stir: Bake for 40 to 55 minutes, stirring every 15 minutes, until golden and crisp.
- Cool and add fruit: Let the granola cool completely before stirring in the dried fruit.
- Store: Keep in an airtight container at room temperature for up to 2 weeks.
Notes
- Use the Right Oats : Always use old-fashioned rolled oats for the best texture. Quick oats can make the granola too soft, and steel-cut oats won’t bake properly.
- Don’t Skip Stirring : Stir the granola every 15 minutes while baking. This helps it bake evenly and prevents burning.
- Let It Cool Before Adding Fruit: Adding dried fruit too soon can make it hard and chewy. Wait until the granola is completely cool before mixing it in.
- Spread It Evenly : A thin, even layer on the baking sheet ensures crispy, golden granola. If it’s too thick, it won’t bake properly.
- Store It Right: Keep granola in an airtight container at room temperature. This keeps it fresh and crunchy for up to 2 weeks. For longer storage, freeze it in a sealed bag!
Martha Stewart Granola Recipe