Food & Cooking Recipes Breakfast & Brunch Recipes Toasted-Coconut Granola 4.0 (83) 10 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr Yield: 7 cups This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods. Ingredients 3 cups old-fashioned rolled oats 1 cup raw pumpkin seeds, hulled 1 cup raw sunflower seeds, hulled 1 cup coconut flakes 1 ¼ cup raw pecans, coarsely chopped ¾ cup pure maple syrup, preferably Grade A ½ cup extra-virgin olive oil ½ cup packed light-brown sugar Coarse salt Directions Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. 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. Chelsea Cavanaugh Originally appeared: The Martha Stewart Show, Episode 4131 Rate It PRINT