A 50 lb. bag of rolled oats.

We buy oats in 50 pound bags.

Although it may not have been true in Grandfather’s day, today, home-made granola in the morning is living the country life at its best.  No breakfast is ever served at the October Country Inn without a generous bowl of Edie’s home-made granola on the sideboard.

Granola ingredients:

  • 8 cups of whole oats
  • shredded coconut, 2 cups
  • chopped pecans, 1 cup
  • sliced, toasted almonds, 1 cup
  • raisins, 1 cup
  • ground cinnamon, 1 tablespoon
  • 1/4 of a nutmeg, freshly grated
  •  teaspoon salt, 1/2
  • Vermont Grade B maple syrup, 1/2 cup
  • Canola oil, 1 1/3 cup

Preparation and cooking directions:

ingredients in a large bowl

Mix ingredients with mixing paddles in a large bowl.

First, whisk oil and maple syrup together.  In a separate large bowl, mix the oats, coconut, nuts, cinnamon, salt and nutmeg together.  Add the oil/maple syrup mixture and combine with a couple of mixing paddles until oats are evenly coated.  Divide the mixture in half and spread out each half on a  parchment covered 1/2 sheet baking pan.  Toast in a preheated 350 degree oven for about 15 minutes, stirring every 5 minutes.  Keep an eye on it.  Sometimes the oats brown more quickly than others. Remove the pans from the oven after the oats have

Trays of granola ready for toasting

Out of the oven and cool, raisins have been added to one pan, and will be added to the other.

browned and set on cooling racks.  Stir in the raisins when cool and store in an air tight container until breakfast time.   Of course, Edie always makes a double batch.  We go though a lot of granola here at the inn.  You can also make a double batch if you’ve got the oven capacity.  To keep it fresh, store frozen in air tight freezer bags.