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The Chadwick’s House Granola

If there has been one menu item that has never changed since the day I purchased The Chadwick Bed & Breakfast, it would be our House Granola. This not-so-sweet, not-so-sticky, toasty granola is the perfect way to start the day as your breakfast entrée or as a small portion starter before your larger brunch course. Either way, warm some whole milk and pour it over the top instead of just pouring it in cold. The flavors burst with the added warmth and you’ll soon think that cold milk is for suckers — at least when it comes to granola. We make ours using Trader Joe’s gluten-free rolled oats so that everyone can enjoy this delicious treat. Oats are naturally gluten-free but need to also be processed in a facility that doesn’t process other wheat products. Never substitute quick cooking oats!

Prep Time: 15 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 1 Hour and 30 Minutes

Ingredients:

  • 4 cups gluten-free rolled oats
  • 1 cup unsalted sliced almonds
  • 1 cup unsalted roasted cashews
  • 1 cup shredded coconut
  • 1/2 cup brown sugar
  • 1/2 cup real maple syrup
  • 1/4 cup canola oil
  • 3/4 teaspoon kosher salt
  • 2 cups total combination of raisins, golden raisins, and/or dried cranberries

Instructions:

  1. Preheat oven to 250 degrees and line two baking sheets with parchment paper.

  2. Combine rolled oats, almonds, cashews, coconut, and brown sugar in a large bowl.

  3. In separate small bowl, combine maple syrup, canola oil, and salt. If your maple syrup has been refrigerated, warm slightly in the microwave so that it mixes easily with the other ingredients.

  4. Pour the wet mixture over the dry mixture and stir till well to coat. Divide granola mixture between two baking sheets.

  5. Cook for 1 hour and 15 minutes, tossing the granola and rotating the baking sheets every 15 minutes. This keeps lumps from forming and even browning between the two pans. If your oven runs hot, the last 15 minutes might not be necessary--keep an eye on the color of the coconut! Once the coconut starts to turn a light brown, remove from oven, and let cool on baking sheets for 30 minutes to an hour.

  6. Transfer granola to a large mixing bowl and toss with the dried fruit. Package in an airtight container. Granola will stay fresh up to a month at room temperature.

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