This Nantucket Granola recipe was printed in Organic Gardening Magazine over 15 years ago. Like so many magazines, it went out of print. Fortunately, we kept a copy of this breakfast classic. It’s quick to prepare, but has a long baking time to slow roast the oats and nuts, and to make your kitchen smell wonderful. The comforting yet nutritious combination of ingredients reminds us of a cool, leisurely New England morning.
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.
- 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
- Preheat your oven to 325°F and line a large rimmed baking sheet or roasting pan with parchment paper.
- In a large bowl, stir together the oats, brown sugar, coconut, almonds, and sunflower seeds.
- In a medium bowl, briefly whisk together the oil, water, and vanilla.
- Pour the wet ingredients over the dry and stir until evenly coated.
- Spread the mixture in your prepared baking pan.
- Bake the granola for about 80 minutes, stirring and checking for doneness every 10 minutes.
- Let the granola cool for 15 minutes, then transfer it to a large bowl. Add the dried fruits and stir to combine.
- 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.