Maple Granola

Martha Stewart Living, 2010

Makes 7 cups

    3 cups rolled oats
    1 cup dried unsweetened coconut chips
    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
    1 teaspoon coarse salt
    3/4 teaspoon freshly grated nutmeg
    1/2 cup golden 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 every 10 minutes, for 40 minutes. Add raisins, and bake until granola is toasted, about 10 minutes more. Let cool completely.

Cook's Note: Maple granola can be stored at room temperature for up to 2 weeks.