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Granola – A Favorite From a Local Bed and Breakfast

Seven Wives Inn Granola

I first enjoyed this yummy granola as a teenager while vacationing in St. George, Utah.  My mom was working as the food editor for the local newspaper and had arranged a stay at a bed and breakfast called the Seven Wives Inn.  The bed may have been cozy, but  woah –  the breakfast, this GRANOLA, was memorable, even for a teenager on spring break.

In the twenty years since that visit, this bed and breakfast’s  granola recipe has become an old friend.  It’s been made hundreds of times – for breakfasts, for brunches, to take on hikes, to eat as an afternoon snack, to gift to neighbors and even just to have in my freezer for those days when I need to feel like I’m on vacation again.   Enjoy!

Best Granola Recipe -


8 cups old-fashioned rolled oats

1 ½ cups brown sugar

1 ½ cups wheat germ

8 ounces slivered almonds

8 ounces cashews

8 ounces coconut

3 ounces sunflower seeds

½ cup water

½ cup oil

½ cup honey

½ cup creamy peanut butter

2 teaspoons vanilla

1 cup raisins or dried cranberries

3 ounces flax seeds (optional)

Mix the first seven ingredients (and any optional dry ingredients) in a large bowl.  Heat water, oil, honey and peanut butter until bubbly.  Remove from heat and add vanilla. Pour mixture over dry ingredients.  Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about one hour. Stir occasionally while baking.  Add raisins or dried cranberries when cool. Store in an airtight container.

Recipe tips: I’m generous in measuring my nuts and coconut. Raisins get picked out at my house, but dried cranberries don’t — go figure.   Adjust your cook time depending on your granola style—Chewy = 40 minutes  Crunchy = 90 minutes. And if you need a gluten free option, just skip the wheat germ.


Not to be Missed:

The Great Granola Recipe

Snickerdoodle French Toast

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Comments (14)

  1. Dana Smith 01/11/2014 at 11:16 am

    This is absolutely fantastic and I almost could not find the recipe again to make for my B&B! I just omitted the wheat germ because I had too much of it as a child and it still tastes wonderful and it’s a nice big recipe. Thank you!

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  9. Amy 11/08/2011 at 4:23 pm

    Good tips on the GF oats. I am just learning about GF living since we have 2 GF peeps at TodaysMama! Nice to know!

  10. Minette Riordan 11/08/2011 at 6:20 am

    This sounds delicious! My mom owned a bed and breakfast in Colorado and still makes her granola recipe, too. It does make great holiday gifts, you can put it in a pretty jar or bag, so easy! What I love about your recipe is the addition of the peanut butter. I am going to have to try that. One note: most oatmeal is not considered gluten free. If you are gluten sensitive like I am or celiac, you will have to substitute gluten-free oatmeal.

  11. Sheila 11/07/2011 at 1:36 pm

    Looks great!! I can’t wait to make some. Thanks for sharing the recipe.

  12. Rachael Herrscher 11/07/2011 at 12:12 pm

    Dude. I ate an entire batch of this on my own this weekend. It’s dessert granola!

  13. Erin 11/03/2011 at 8:25 pm

    Haha! The name of your B&B cracks me up. I’m going to try this and surprise my kids. I think they’ll like it.

  14. Carina 11/03/2011 at 10:56 am

    I am nuts about granola (HA) and I can’t wait to try this.