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!
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.