Nantucket Granola
Prep time
Cook time
Total time
The authors insist that you use rolled oats, not quick oats, for the perfect chewy granola bite. But you can mix up the nuts, seeds, and fruits, if desired! If you aren't a fan of coconut, you can substitute more oats for the flakes.
Recipe type: Breakfast
Cuisine: American
Serves: 11 cups
  • 4 cups rolled oats (use certified gluten-free oats, if needed)
  • 1½ cups light-brown sugar (can sub coconut sugar for unrefined)
  • 1⅓ cups unsweetened flaked or shredded coconut
  • 1 cup sliced or chopped almonds
  • 1 cup unsalted sunflower seeds
  • ¾ cup oil
  • ¾ cup cold water
  • 1 tablespoon vanilla extract
  • ⅓ cup dried cherries
  • ⅓ cup dried cranberries
  • ½ cup golden raisins
  1. Preheat your oven to 325°F and line a large rimmed baking sheet or roasting pan with parchment paper.
  2. In a large bowl, stir together the oats, brown sugar, coconut, almonds, and sunflower seeds.
  3. In a medium bowl, briefly whisk together the oil, water, and vanilla.
  4. Pour the wet ingredients over the dry and stir until evenly coated.
  5. Spread the mixture in your prepared baking pan.
  6. Bake the granola for about 80 minutes, stirring and checking for doneness every 10 minutes.
  7. Let the granola cool for 15 minutes, then transfer it to a large bowl. Add the dried fruits and stir to combine.
  8. Once completely cool, you can store the granola in an airtight container for up to 1 week. Pack it into baggies and freeze for longer keeping.
Nutrition Information
Serving size: ½ cup Calories: 229 Fat: 13.3g Saturated fat: 2.8g Carbohydrates: 25.2g Sugar: 12.6g Sodium: 6mg Fiber: 3g Protein: 3.6g
Recipe by Go Dairy Free at