Best Granola Ever at Lafayette Inn

We’ve been serving house-made granola since before it was cool! This original recipe was developed by then innkeeper Marilyn too many years ago to count. It is less sweet than most store bought brands and lends itself to endless variation. We keep Craisins on the side for guests to add but they can be stirred in immediately after baking too. For a gluten free version purchase oats marked “gluten free” and omit the wheat germ. Different nuts, other dried fruits, pumpkin seeds – the possibilities are endless. Get creative and let us know what you come up with.

The Lafayette Inn’s Famous Homemade Granola:

⅓ cup honey

¼ cup apple juice

½ cup chunky peanut butter

1 teaspoon vanilla

¼ teaspoon ground cinnamon

3 cups rolled oats

½ cup wheat germ (Omit if you are GF)

½ cup chopped almonds

½ cup chopped pecans

½ cup chopped walnuts

½ cup sunflower seeds (unsalted)

1 cup golden raisins (optional)

1 cup dried cranberries (optional)

Heat juice, honey, peanut butter, vanilla and cinnamon together over low heat. Mix together all other ingredients except raisins and cranberries. Pour peanut butter mixture over and stir until well combined. Pour mixture onto a cookie sheet, spread to a uniform thickness and let bake at 300° F for 20 minutes. Take from oven. Stir on cookie sheet and let mixture cool. When mixture is cooled, add the optional raisins and cranberries. Store in air-tight containers. Makes approximately 8 cups