Last month, Tim took me on a surprise weekend away to San Juan Island. He booked an adorable B&B – that I have secretly been eyeing for years – all on his own!! He got some big time points from me for that! In case you might make your way out to the San Juan Islands, The Tucker and Harrison House Suites cannot come highly enough recommended from us! Not only are the rooms adorable but this place is known for their 3 course brunches!! Dessert with brunch? Yes, please!
When you first arrive to the table they have dainty little bowls of yogurt and their famous granola for you to whet your appetite for the next 3 courses!! HA!
But, their granola is some pretty incredible stuff. It will convert non-granola eaters into granola lovers – ask Tim.
I made the recipe the hotel posted a few years back on their blog, which is supposedly the same as what is served, but I have to say, it falls a little flat for me. Maybe their delicious recipe has changed since the Harrison and Tucker Houses joined forces recently? Maybe I lack the magic touch? Maybe its my non-island-kissed ingredients? Nonetheless, I was unwilling to give up. I have tweaked and tweaked until the end result is something reminiscent of romantic weekend get-a-ways on a beautiful island!
And, so easy!! If you can combine nuts and oats in a bowl, drizzle some deliciousness over the top, and stir occasionally while they bake, then you are only a short while away from granola heaven. Bonus that its easily customizable with your fave mix-ins.
Oh and did I mention it makes a TON, looks adorable in jars (hello, Christmas idea!), and keeps for up to 6 weeks!!
The BEST Homemade Granola
- 7 cups rolled oats (not quick oats)
- 1 cup extra virgin olive oil
- 1/2 cup almonds (raw)
- 1/2 cup pecans (raw)
- 1/2 cup walnuts (raw)
- 1/2 cup cashews (raw)
- 1/2 cup flax seed meal
- 1/2 cup millet
- 1/2 cup bran
- 1/2 cup whole wheat flour
- 1/2 cups unsweetened coconut flakes
- 1/2 cup brown sugar
- 3/4 cup honey
- 1 tbsp. vanilla
- 2 tsp. cinnamon
- 1/2 tsp. sea salt
Preheat oven to 300 degrees.
Combine all dry ingredients in an extra large mixing bowl, adding cinnamon and salt last. In a separate bowl, combine sugar, honey, vanilla, and olive oil. Pour the wet mixture over the dry ingredients and mix until evenly mixed in.
Divide onto two separate baking sheets and bake for approximately 45 minutes. Stir every 15 minutes. When lightly toasted, remove from the oven. Allow to cool on the baking sheets.
Store in airtight containers:) Best if used within 6 weeks.