Store the granola in an airtight container at room temperature up to 1 week.
Recipe information
Yield
makes 5 1/2 cups
Ingredients
2 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
3/4 cup sliced blanched almonds (about 2 1/2 ounces)
1/4 cup vegetable oil
1/4 cup honey
1 tablespoon flaxseed oil
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 cup unsalted sunflower seeds
1 tablespoon ground golden flaxseed (from about 1 1/2 teaspoons whole)
Preparation
Step 1
Preheat the oven to 350°F. Toss together the oats, coconut, and almonds in a medium bowl; set aside. Whisk together the vegetable oil and honey in a small bowl; stir into the oats mixture. Spread out the oats mixture on a rimmed baking sheet.
Step 2
Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with the flaxseed oil. Let cool completely. Transfer to a large bowl; stir in the dried cranberries, raisins, sunflower seeds, and ground flaxseed.
Fit to Eat Recipe
Step 3
Per serving (1/2 cup)
Step 4
Calories: 271
Step 5
Fat: 15g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 32g
Step 8
Sodium: 25mg
Step 9
Protein: 5g
Step 10
Fiber: 4g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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