Granola, the Cadillac of breakfast in a bowl.
Although still finding it’s feet in Asia, where rice and noodle based dishes trample the healthier cereal options, Granola is quite the popular morning kick-start in the US. And in my 6 months here, I have understood why. With a plethora of varieties, flavors and methods of preparation, its not only wholesome, but also rather filling. In fact, I can fist up some good granola and eat as a snack when on the move! It’s tasty, fulfills that tiny sweet craving, and is, sadly, better than french fries. 
On my trip to Napa we stayed at this gorgeous little B&B, called Inn on Randolp in downtown Napa. They served a wonderful granola for breakfast and I meekishly asked the hosts for the recipe so I could give it my twists and try it when home. This is my version of that very recipe- with lesser sweet and syrups, and a whole lot more nuts. After all, what’s better than a crunch to start the day.
PrintThe Randolph Granola
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
This homemade granola is packed with nuts and seeds, lightly sweetened, and perfectly crunchy, making it a delightful breakfast or snack.
Ingredients
- 3 1/2 cups rolled oats
- 1/2 cup chopped almonds
- 1/2 cup broken walnuts (or substitute with nuts of your choice, e.g., pecans, hazelnuts)
- 1/4 cup raw sunflower seeds
- 1/4 cup pumpkin seeds
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup orange juice
- ⅓ cup honey
- ⅓ cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, chopped almonds, broken walnuts, raw sunflower seeds, pumpkin seeds, shredded coconut, dried cranberries, raisins, cinnamon, and salt. Mix well to ensure even distribution.
- In a small saucepan over medium-low heat, combine the orange juice, honey, maple syrup, coconut oil, and vanilla extract. Stir occasionally until the mixture begins to boil slowly and evenly.
- Pour the warm syrup mixture over the dry ingredients and stir thoroughly until all the dry ingredients are well coated.
- Spread the granola mixture evenly onto the prepared baking sheet.
- Bake in the preheated oven for 60 minutes, stirring every 15 minutes to ensure even toasting, until the granola is golden brown and fragrant.
- Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.
- Once cooled, transfer the granola to an airtight container for storage.
Notes
Store the granola in an airtight container at room temperature for up to two weeks. Feel free to substitute or add your favorite nuts and dried fruits. This granola is great served with yogurt or milk, or enjoyed as a snack on its own.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 12 grams
- Sodium: 60 mg
- Fat: 12 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 mg
