Honeymoon Granola Recipe

Nathan and I were married in the hot-hot-hot-hot-hot-hot month of July. We chose the Outer Banks of North Carolina for our honeymoon, partially because it looked like a sweet, quaint, romantic destination, but also because I was a bridesmaid in a wedding two weeks after my own wedding in North Carolina (and she flew to Missouri 2 weeks before her own wedding to be in my wedding!  What a friend!).

We stayed in the quaint town of Beaufort, NC and then traveled up the coast along the outerbanks. It was an absolutly wonderful vacation and a magical, peaceful time (when I happened to be really tan…I got my first-ever major sunburn on this trip…but that’s another story).

honeymoon
We were younger.

Much Younger.

Three kids, jobs, homes, life, will age a person.

When in Beaufort (5 days, I think) we stayed at the Pecan Tree Inn.  As a bed and breakfast, they offered breakfast fare every morning. But unlike many B&Bs, it didn’t serve a fancy-clog-your-arteries-leave-you-stuffed sort of breakfast. Every morning we were able to come down to breakfast, at our own appointed time, sit at our own table in the warm July sun, and have a light and simple breakfast.

pecan tree inn

This was perfect for us. We settled into a routine of yogurt, fresh fruit, and this delightful granola that they made at the inn. We loved it so much we asked the innkeepers for the recipe. For years we’ve been using it as our go-to granola recipe. When a friend asked for it the other day, I thought I should just post it here.  We’ve modified it over the years, so it’s not really their recipe anymore, but it always brings back memories of a sweet, simple time in our relationship.  *swoon*

sarahandtheboysblog honeymoon granola

The most beautiful thing about this recipe is that you can totally modify for your dietary needs.  No wheat?  No big deal–just switch ingredients and keep the amounts the same.


 

Honeymoon Granola

by Sarah and the Boys Blog

Mix together dry team:

:: 4 cups Rolled oats

:: 1/2 cup wheat germ

:: 1/2 rolled wheat flakes

:: 1/2 cup chopped walnuts (or pecans, etc)

:: 1/2 cup sunflower seeds

:: 1/8 cup sesame seeds

:: generous pinch of salt

:: (optional) 1/2 cup flaked coconut, preferable unsweetened if you are thinking healthy

Set aside.  In a separate bowl, mix together wet team:

:: 1/3 cup healthy oil (canola, etc)

:: 3 tablespoons of water

:: 1/3 cup honey or maple syrup (or brown sugar works, too)

:: 1/4 tsp vanilla extract

Mix dry team and wet team until coated.  Pour into large sheet pan {are these called jelly roll pans?} lined with parchment and bake at 325, stirring frequently (about every 10 minutes) until lightly brown.

Add your choice of dried fruit (cherries, cranberries, raisins, dates, etc).

You don’t have to use parchment, but I don’t care to clean pans, so this cuts down cleaning time.

We, of course double this recipe, and most of the time our almost-ten-year-old makes this (how did we go from our honeymoon to a ten-year old kid???).

It keeps well, but because it has nuts, it won’t keep forever.

Like I said, you can keep these measurements and just use whatever you have on hand.  Right now I’m out of wheat flakes so I just used extra rolled oats.  Sometimes I use cereal mixes (bob’s red mill) in place of wheat germ.

And now I give you exhibit A, my son’s lunch today (plain yogurt, topped with granola and frozen blueberries):

granola 1
Eat and enjoy friends!

XOSJ

PS if you are gluten-free, would you make some suggestions of things you would add instead of wheat flakes and wheat germ?  I would think some sort of ground brown rice and flaxmeal?   🙂

 

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