Breakfast
Raford's Healthy Harvest Granola
Raford Inn of Healdsburg
10630 Wohler Road
Healdsburg, CA 95448
rafordinn.com
- RECIPE YEAR: 2013
- RECIPE BY: Rita Wells
- YIELD: Serves 12
This is a recipe I made long before I bought the inn. We like to serve it as a starter, topped with organic vanilla yogurt and fresh berries. However, it is healthy and hearty enough as a stand-alone breakfast. Our guests love it and often ask for the recipe.
Ingredients:
- 3 cups old-fashioned rolled oats
- 1/2 cup shredded coconut
- 1/2 cup sunflower seeds
- 2/3 cup sliced almonds
- 2 tablespoons raw sesame seeds
- 1/2 cup hulled green pumpkin seeds
- 2 tablespoons oat bran
- 2 tablespoons wheat germ
- 4 tablespoons unsalted butter
- 1/4 cup honey
- 1 cup mixed dried berries
- 1/2 cup dried bananas
Directions:
Preheat the oven to 325°F. Coat a large jelly roll pan with nonstick cooking spray. In a large bowl, stir together the rolled oats, coconut, sunflower seeds, almonds, sesame seeds, pumpkin seeds, oat bran and wheat germ. In a small saucepan over low heat, melt the butter and honey, stirring constantly. Pour the butter mixture over the oat mixture and stir until the ingredients are well combined. Spread the granola evenly in the prepared pan. Bake, stirring halfway through, until golden brown, about 15 minutes total. Transfer the pan to a wire rack and let the granola cool in the pan, then stir in the dried berries and bananas. The granola can be stored in the freezer or kept in an airtight container at cool room temperature for about 2 weeks.
