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.
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
Preheat oven to 400ºF
Mix dry ingredients in a large bowl, leaving out the dried fruit (important, you don't want to bake those juicy bits!).
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. Usually about 30 to 45 minutes.
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.
