Karen’s Granola


It’s what the innkeepers eat.


  • 4 1/2 cups old fashioned rolled oats or other grain such as cooked brown rice, barley or bulgar. You can
  • mix these grains to create a wonderful contrast of texture and flavor
  • 1 cup shelled sunflower or other seeds
  • 2 cups whole almonds or other nuts
  • 1/4 cup each canola or walnut oil and unsalted butter
  • 1/2 cup frozen apple juice or white grape juice concentrate
  • 1/2 cup maple syrup, agave or honey
  • 1 tablespoon vanilla
  • 1 1/2 tablespoons ground cinnamon or other spices
  • 1/2 tablespoon almond or hazelnut extract
  • 1 teaspoon sea salt
  • 3-4 cups soft dried fruit like cranberries, apricots, raisins or peaches
  • 1 cup grated coconut


Pre-heat oven to 325 degrees. Mix grains, seeds and nuts in a large bowl, heat the oil and butter in the

microwave for 1 minute. Add the butter and oil, juice concentrate, sweetener, vanilla, cinnamon, extract

and sea salt with the dry ingredients and stir well. Bake the mixture spread on two greased 9 x 13 pans or

one half sheet pan for 25-30 minutes until light golden brown. Stir a few times while baking to ensure even

browning. Add coconut after 15 minutes if using.

Remove from the oven and stir in dried fruits while the mixture is still warm. Let cool and store in covered

container. Makes about 12 cups of granola that keeps for 8 – 10 days.

A guest favorite combination: oats, brown rice, barley, sunflower seeds, walnuts, walnut oil,

apple juice, maple syrup, cinnamon, hazelnut extract, dried apricots and cranberries and