Bed & Breakfast Granola
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Inspired by the Inn at Occidental in Sonoma, this homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.
Inspired by the ever-munchable granola served at The Inn at Occidental in Sonoma County, CA, this homemade granola is made with wholesome oats, nuts, seeds, wheat germ, coconut, dried fruit, and honey. It boasts huge crunchy clusters, perfect for snacking out of hand or spooning over lightly sweetened Greek yogurt. The recipe makes a ton, freezes well, and is endlessly customizable. As long as you keep the ratios in the recipe the same, you can swap out any nuts, seeds, or dried fruits that you like.
“This is FABULOUS!! I love eating something that tastes so good and is actually good for me! This will be a staple from now on!”
What You’ll Need To Make Bed & Breakfast Granola
- Old-Fashioned Rolled Oats: Form the base of the granola, providing bulk and texture.
- Sliced Almonds: Add crunch and a nutty flavor.
- Chopped Pecans: Contribute a rich, buttery taste.
- Chopped Walnuts: Offer a slightly bitter, earthy flavor.
- Sunflower Seeds: Enhance the crunch and provide a subtle nutty taste.
- Sesame Seeds: Add a unique, slightly sweet, and nutty flavor.
- Toasted Wheat Germ: Boosts the granola’s nutritional content with fiber and vitamins.
- Shredded Sweetened Coconut: Provides sweetness and a chewy texture.
- Cinnamon: Adds warmth and depth of flavor.
- Vegetable Oil: Helps bind the ingredients and promotes even toasting.
- Honey: Acts as a natural sweetener and helps create crunchy clusters.
- Dried Fruits: Add chewy texture and natural sweetness. You can use any of the following or a combination of a few of them: cranberries, raisins, cherries, chopped apricots, and/or currants.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 325°F. Line a 13 x 18-inch rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.)
Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt in a large bowl and mix well.
In a small bowl, whisk together the honey and oil until emulsified.
Pour the mixture over the dry ingredients.
Mix well.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; granola burns quickly and will brown first in the corners and on the bottom.
Add the dried fruit.
Toss the granola with a spatula to mix in the fruit. Spread and press into an even, compact layer, then let cool on a rack to room temperature.
Break the granola into large clusters. Store in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions
Absolutely! One of the great advantages of making granola at home is the flexibility to customize it to your preferences. As long as you keep the wet-to-dry ratios the same, you can adjust the types and quantities of nuts, seeds, dried fruits, sweeteners, and spices to create your perfect blend.
Yep, if you store the granola in an airtight container, it will last nicely for up to 2 weeks. It can also be frozen for up to 3 months. Thaw overnight on the counter before using.
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Bed & Breakfast Granola
Ingredients
- 1-1/2 cups old-fashioned rolled oats
- ½ cup sliced unsalted almonds
- ½ cup coarsely chopped unsalted pecans
- ½ cup coarsely chopped unsalted walnuts
- ½ cup unsalted sunflower seeds
- 2 tablespoons sesame seeds
- ½ cup toasted wheat germ
- 1 cup shredded sweetened coconut
- ½ teaspoon ground cinnamon
- Scant ½ teaspoon salt
- ½ cup vegetable oil
- ⅔ cup honey
- 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Line a 13 x 18-inch (33 x 46-cm) rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.)
- Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon, and salt in a large bowl and mix well.
- In a small bowl, whisk together the honey and oil until emulsified. Pour the mixture over the dry ingredients and mix well.
- Spread the granola mixture evenly onto the prepared baking sheet and bake for 25 to 30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; granola burns quickly and will brown first in the corners and on the bottom.
- Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even, compact layer, then let cool on a rack to room temperature. Break the granola into large clusters and store in an airtight container at room temperature for up to two weeks.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Absolutely delicious and easy! Once Upon a Chef for the win! Thanks so much for a delicious snack for the whole family.
Hello Jenn,
Thank you so much for this recipe. I baked it this afternoon and it is delicious. It’s sweet and salty.
I made a couple of changes, I used coconut oil and used honey and maple syrup. Got adventurous.
We truly appreciate you posting your recipes.
Thank you again.
Regina