Chef Fetty’s Recipe of the Month – August
We are very fortunate here at Honey Run to be nestled into nature. Nature inspires us, sets the tone for the day and, in the case of our dining room, truly is the artwork. Many of our guests take advantage of the natural surroundings and bird watch or hike our trails. This granola recipe, which is a huge hit at breakfast, will energize you for an active day of sightseeing or hiking. Add in some fresh berries and yogurt, and you will be ready to climb Everest!
Honey Run Granola
Dry mix-
- 1# oats
- 1 c. shredded coconut
- 1 c. brown sugar
- 2 c. sliced almonds
- 1 pinch kosher salt
Wet mix-
- ½ c. melted butter
- ½ c. maple syrup
- 1 oz. vegetable oil
- ½ tsp. vanilla extract
Procedure-
- Preheat an oven to 300 degrees
- Combine the dry and wet mixtures separately
- Add the wet to the dry
- Place the granola mixture on a baker’s sheet tray
- Place in the oven and stir every 15 minutes
- Bake for 30-35 minutes total
- Remove from the oven and allow the granola to cool
- Once cool, stir in 1 c. raisins
- Store in an airtight container
chef’s notes-
The finished granola has a shelf life of 7-10 days
Once the basic recipe has been mastered, experiment with different nuts or dried fruits to tailor the recipe to your liking
August 7, 2012 at 8:48 pm
My husband loves Chef Fetty’s granola! He had two helpings for breakfast both mornings we were in the Inn last month. Thank you so much for the recipe!
With cheer, judy
August 20, 2012 at 10:04 am
The recipe calls for 1# oats. What does the “#” signify? We had your delicious granola a few weeks ago and are excited to make some of our own. Just wanted to clarify the recipe. Thank you!
August 23, 2012 at 10:38 pm
The granola and yogurt served at breakfast is delicious! Also the scones were fabulous. Could you please share the recipe for them?
Thanks in advance!