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Total Time
55mins
Prep 5 mins
Cook 50 mins

This is a granola recipe that improves upon one printed in Martha Stewart Living's February 2010 issue. Removing unnecessary sugar and salt and adding ground flax to the mix greatly improves the health happiness of this recipe. It's easy for kids to make. You can substitute chopped dates or dried cranberries for raisins. Be careful, though, as the latter are often sugar coated. And, of course, chopped almonds can replace the pecans. If you prefer a sexier breakfast, finish the baking without adding any dried fruit, let the granola cool completely, and add 1 cup of chopped dark chocolate pieces. Again, be careful. You're adding some antioxidant benefits but a bunch of extra calories, too!

Directions

  1. Preheat oven to 300 degrees.
  2. Mix all ingredients EXCEPT raisins in deep baking pan and spread evenly.
  3. Bake, stirring every 10 minutes for 40 minutes then add the raisins (or dried cranberries or dates) and bake another 10 minutes until the granola is toasted as you like it.
  4. Let cool completely.
  5. If the granola is going to last more than two weeks, split into two containers, keeping the second one refrigerated until the first one is finished.