When we visited Leavenworth, Washington in March, one of the most memorable foods we ate was the delicious granola we had at breakfast at the Enzian Inn. All the food was delicious, but the coconut granola was showstopping as far as I was concerned.
It was chock full seeds and nuts and it was scrumptious but not too sweet – right up my alley in the morning (just like homemade muesli). I had to ask the woman working there about it. She said it was made in house by their chef and that I could get the recipe downstairs at reception. WHAT?!
You know I couldn’t resist, so I traipsed down there and kindly requested a few recipes from the breakfast spread, including the granola recipe…
I was a little taken aback at first because the recipe they gave me made four gallons of granola. Now, I do love granola, but I just don’t need 4 gallons of granola on hand.
So, I finally sat down one day and crunched the numbers to pare it down to a recipe that makes about 8 cups – the perfect size for my first try (and any normal person, I assume)!
The sweetness in this coconut granola recipe comes from orange juice, so you should expect an orange flavor when you make this recipe. I’m not always big on orange flavors, but I do always love cranberry and orange, so this is still a win in my book!
And now I’m enjoying it every morning! It’s so tasty. I’ve had so many failed homemade granola attempts in my life that I’m elated this recipe worked out so well. There are a decent amount of ingredients, but the recipe is really easy to follow otherwise…
How to Not Burn Granola
So. I’ve long loved granola and I tried so many times to make granola in years past, but I could never get it right. I’d always burn some or all of it. It was either crisped or just had the burnt flavor. Then I found out what I was doing wrong.
In a homemade granola, the fruit should always be added after cooking. If the fruit is in the oven with the granola, the sugar release and burn up – hence the burn flavor even when nothing has crisped up.
Want some other breakfast recipes? Try this salmon frittata, fried oatmeal (not as weird as it sounds!), spinach smoothie, make-ahead breakfast tacos, fig granola, hard boiled egg toasts, and toasted muesli with yogurt!
I love granola, but for years when I tried to make it at home, I'd burn the whole batch. It was my achilles heel in the kitchen. Then I visited Leavenworth, Washington - an adorable Bavarian town that's absolutely worth a visit. The hotel we stayed at served this tasty coconut granola and offered the recipe to guests. The only bad news was that it made gallons. So I took it home and pared down the quantities for a manageable recipe we all can love!
- 4 cups rolled oats
- 1 cup chopped nuts I used pecans
- ½ cup sesame seeds
- ½ cup unsalted sunflower seeds
- 1 cup unsweetened shredded coconut
- ½ cup unsalted pumpkin seeds
- 2 ¾ teaspoons cinnamon
- ⅓ cup canola oil
- ⅓ cup honey
- 1 tablespoon molasses
- ⅓ cup orange juice
- 1 teaspoon orange zest
- 4 teaspoons vanilla
- ¼ teaspoon salt
- 1 cup dried cranberries
Preheat oven to 350 degrees. Combine dry ingredients in large bowl. Set aside.
In a medium bowl, combine wet ingredients.* Mix thoroughly. Pour over dry ingredients. Mix until all ingredients are covered.
Evenly spread mixture on two parchment-lined sheet pans.
Bake 8 minutes. Stir granola and spread evenly again. Cook 5-8 minutes until golden brown.
Let cool completely. Mix in dried cranberries.
Store in an airtight container
*Measure the oil before the honey in same measuring cup. Oil will prevent honey from sticking to measuring cup!
Recipe adapted from Enzian Inn.
Make this recipe? I'd love to see how it turned out…
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