A variation of a delicious granola Pia found in a magazine years ago, which in turn is based on the traditional way granola is made on the island of Nantucket.
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Serves:
12
Prep time:
5 minutes
Cook time:
40 minutes
Recipe Category
Cuisine
Ingredients
4 cups of rolled oats (not quick cooking)
1 1/3 cups flaked or shredded coconut, preferably unsweetened
1 cup sliced almonds or shredded walnuts
1 cup unsalted sunflower seeds
1/2 cup olive oil or vegetable oil
1/2 cup cold water
1 tbsp vanilla sugar
1/3 cup dried cherries
1/3 cup dried cranberries
1/2 cup golden raisins
Instructions
Preheat oven to 400ºF.
Mix dry ingredients in a large bowl, leaving out the dried fruit.
Pour oil and water 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.
Bake, stirring every 10 minutes until golden brown.
Remove from oven and cool.
Stir in dried fruit.
Store in an airtight container for up to 4 weeks.
You can substitute any dried fruit you have at hand for variety. It helps if one of the varieties has some tartness, like the cranberries.