Guests John and Tammy from Delaware are granola connoisseurs. John
told me that he would buy my granola if it were available for sale.
This is for you John, now you can make your own!
Diana Santospago, Inn at Isle au Haut
Heat oven to 325°.
6 cups old fashioned rolled oats
1 cup crushed pecans
1 cup crushed walnuts
½ cup hulled pumpkin seeds
½ cup hulled sunflower seeds
1 teaspoon cinnamon
1 teaspoon coarse salt
8 Tablespoons (1 stick) unsalted butter
1/3 cup honey
1 teaspoon pure vanilla extract
1 cup raisins
1 cup dried cranberries
(If you like it really fruity, add 1 cup dried apple pieces.)
a bowl, stir together oats, pecans, walnuts, pumpkin seeds, sunflower
seeds, cinnamon, and salt. In a saucepan melt butter and honey together
over low heat. Stir in the vanilla and pour over the oat and nut
mixture. Toss to combine. Spread the granola out on 2 large rimmed
baking sheets. Bake, stirring every few minutes until lightly brown and
crispy, about 15-20 minutes. Be careful not to overbake. The granola
will get crispier as it cools. Cool the granola and then stir in the
raisins and cranberries.
I keep my granola in a gallon glass jar tightly covered. It looks pretty and stays fresh.
Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut