We liked this Nantucket Granola recipe from Charles Pierce and Sarah Belk King of Organic Gardening Magazine (a good pick for those who like to see their foods from seed to harvest to table). It is quick to prepare, has a long baking time to allow a window of opportunity to get some chores out of the way, and can be stored in the freezer for up to 2 months!
Special Diet Notes: Nantucket Granola
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free*, peanut-free, soy-free, vegan, plant-based, and vegetarian.
*If gluten intolerant/allergies, make sure to use certified gluten-free oats.
- 4 cups rolled oats (not quick-cooking)
- 1⅓ cup flaked or shredded coconut, preferably unsweetened
- 1½ cup light-brown sugar
- 1 cup sliced almonds
- 1 cup unsalted sunflower seeds
- ¾ cup extra light olive oil or vegetable oil
- ¾ cup cold water
- 1 tablespoon vanilla extract
- ⅓ cup dried cherries
- ⅓ cup dried cranberries
- ½ cup golden raisins
- Preheat the oven to 325°F. Combine the oats, coconut, sugar, almonds, and sunflower seeds in a large bowl. Stir well to combine. In a small bowl whisk the oil with the water and vanilla, and pour over the dry ingredients. Stir until well coated.
- Spread the mixture over the bottom of a large baking sheet with sides or a roasting pan and bake, stirring every 10 minutes, until golden brown, about 1 hour 20 minutes. Remove from the oven and cool.
- Transfer the granola to a large bowl and stir in the cherries, cranberries, and raisins. You can store the cereal in airtight containers for up to two weeks in the refrigerator. Or place it in resealable bags and keep it in the freezer for up to two months.