Harrison House Suites Granola
We get so many requests for our house-made granola recipe, I thought it was time to post it again. We make buckets of this yummy treat each week, not only offering it at our breakfast table to guests, but also sending it out to our local San Juan Food Coop, and to previous guests who prefer to order it rather than taking time to make it. The procedure is simple, but it does take a bit of time and attention.
We use a lovely local honey, which imparts a subtle floral flavor to our granola, so your batch may not come out tasting exactly like ours, but it will still be delicious. Add as many nuts as you like, but be sure to adjust the liquid accordingly.
7 cups rolled oats
½ cups light olive oil
½ tsp. sea salt
½ cups whole almonds
½ cups whole pecans
½ cups whole walnuts
½ cups raw cashews
½ cups pepitas (raw pumpkin seeds)
½ cups sesame seeds
½ cups flax seed meal or whole flaxseeds
½ cups millet
½ cups oat bran or wheat germ
½ cups unsweetened coconut
½ cups raw sunflower seeds
½ cups brown sugar
¾ cups honey
1 Tbsp. vanilla extract
2 tsp. ground cinnamon
Preheat oven to 300ºF.
Stir all ingredients together in a large bowl. Adjust the amount of olive oil and honey based on how many other ingredients you have added; you want it to have some clumps.
Spread on two large baking sheets and bake for 40 minutes until just toasted, stirring every 15 minutes. It will look a bit wet when you take it out, but the mixture will crisp and continue to turn golden color after you remove it from the oven, so be careful not to over bake.
Remove from oven and let sit on sheets, stirring periodically. When completely cool, store in airtight containers. Granola will last approximately 6 weeks if stored properly, but usually it’s gobbled up long before that.
Enjoy, and think of us in Friday Harbor!
Note: Each oven is variable. We have a convection oven, and cook the granola at 325º – 350º for 10 to 15 minutes, until lightly golden. Then we stir it and cook for another 10 minutes. Makes approximately 14 cups.