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    You are at:Home»Dairy-Free Recipes»Breakfast»Nantucket Granola Filled with Delicious Dairy-Free Ingredients

    Nantucket Granola Filled with Delicious Dairy-Free Ingredients

    0
    By Alisa Fleming on January 24, 2022 Breakfast, Dairy-Free Recipes, Dairy-Free Snack Recipes

    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.

    Nantucket Granola Recipe (Dairy-Free, Gluten-Free, Vegan-Friendly)

    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.

    Nantucket Granola
     
    Print
    Prep time
    15 mins
    Cook time
    80 mins
    Total time
    1 hour 35 mins
     
    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.
    Author: Charles Pierce and Sarah Belk King
    Recipe type: Breakfast
    Cuisine: American
    Serves: 11 cups
    Ingredients
    • 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
    Instructions
    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
    3.5.3229
     

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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