Martha Mondays: Maple Granola

I am taking part in Martha Mondays which is hosted by Martha and Me. This is a fun idea where each week we take turns deciding what Martha Stewart project we'd like to try out. It can be anything from a craft, a recipe, gardening - anything Martha Stewart! What a great concept and it's alot of fun trying the same thing as a group.

Last Monday's vote was by Maryann at Stirrin' It Up to try Maple Granola that was featured in Martha Stewart Living February 2010 issue, Page 24.

I had almost everything I needed to make this, with only minor substitutions. This was so simple to make but taking it out of the oven every 10 minutes for 40 minutes was kind of a pain. When it was done I made a dish of vanilla yogurt with some of our freshly cooled granola and it was good!

Maple Granola

2 cups rolled oats

1 cup dried unsweetened coconut chips (I used sweetened coconut flakes)

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 (I used sunflower seeds)

1 teaspoon coarse salt

3/4 teaspoon freshly grated nutmeg

1/2 cup golden raisins (I used regular raisins)

Preheat oven to 300 degrees. 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 evering 10 minutes, for 40 minutes. Add raisins (I added mine at the beginning), and bake until granola is toasted, about 10 minutes more. Let cool completely.

MAKE AHEAD: Maple granola can be stored at room temperature for up to 2 weeks.