Photo: Annabelle Breakey; Styling: Kevin Crafts 
Total Time
35 Mins
Makes 8 cups (serving size: 1/2 cup)

The first time we tried Marge Granola--a small-batch variety made in Seattle--we knew we were in it for more than a handful. Its creator, Megan Gordon, shares her secrets in her cookbook, Whole-Grain Mornings (Ten Speed Press, 2013; $22). We played with her method to create this deeply toasted, crunchy Test Kitchen blend.

How to Make It

Step 1

Preheat oven to 350° and line a rimmed baking sheet with parchment paper.

Step 2

In a large bowl, combine oats, sesame seeds, almonds, salt, and spices. In a small bowl, whisk together oil, honey, and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.

Step 3

Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 minutes total. Let cool in the pan, then stir in cherries.

Step 4

Make ahead: Up to 3 weeks, stored airtight.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Best granola ever

August 01, 2015
Made a few changes: flax seeds in place of sesame, coconut oil in place of olive, cranberries in pace of cherries - that's just what I had on hand. So as not to heat up the inside I put it all in a stoneware pan lined with parchment and cooked on the grill. It was delicious! I ate it every day for breakfast with either yogurt or buttermilk until it was gone. Also great for snacking. I'll be making it again over and over.