About one year ago I made my first batch of homemade granola using the Rancho La Puerta recipe. The results were good and I gave away small gift bags of it around the holidays. I spent some time trying to modify the recipe to exactly suit my tastes -- but on a recent vacation to the San Juan Islands, I found that the Harrison House Bed and Breakfast had already done the work for me. They served us the best granola I have ever tasted.
On that first morning I decided that I wasn't leaving without the recipe. Luckily, this was an easy task thanks to the cookbook they sell, which one of our party purchased. (They also sell their granola on their website.)
This hearty granola is heavy on the nuts, light on the grain, and has the perfect spice and sweetness. It won a blue ribbon at the San Juan County Fair.
Harrison House Granola
Adapted from La Cucina Anna Maria
7 C steel cut oats
.5 C brown sugar
.5 C light olive oil
.5 tsp sea salt
.5 C almonds
.5 C pecans
.5 C cashews
.5 C raw pumpkin seeds
.5 C sesame seeds
.5 C flax seed meal
.5 C millet
.5 C oat bran
.5 C unsweetened coconut
.5 C raw sunflower seeds
.75 C honey
1 Tbl vanilla extract
2 tsp cinnamon
Preheat oven to 300F
Combine all ingredients in a large bowl. Clumps are OK.
Spread mixture on two large baking sheets, lined with silicone mats.
Bake about 30 minutes, stirring every 15 minutes, until lightly toasted.
Remove from oven and let cool on sheets, stirring periodically. The granola will continue to cook.
Store in airtight containers when cool.
(More photos of San Juan can be found here on my flickr site.)