Inn on the Creek Granola

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Inn on the Creek Granola

Our guests just can not get enough of this granola. It works wonderfully in parfaits for a refreshing breakfast treat. Top with fresh Huckleberries or any dark berry when serving to add a great flavor pop. After starting their mornings with this tasty, healthy breakfast our guests were ready to tackle the adventures of Jackson Hole, Wyoming.


2 cups old-fashioned oats                                 1 teaspoon cinnamon
3/4 cup shredded sweetened coconut            1/4 teaspoon salt
1/2 cup chopped almonds, and pecans          4 tablespoons coconut oil, melted
1/3 cup sunflower seeds, flax seeds                1/2 cup pure maple syrup
2 tablespoons brown sugar                               1 teaspoon vanilla extract

1cup dried cranberries and 1 cup chopped dates


1. Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.

2. In a large bowl, combine oats, coconut, almonds, pecans, brown sugar, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, and vanilla. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.

3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. After cooled, add cranberries and dates.

Store in an air-tight container for up to 1 month.

1 Comment

  1. Heather in RI says:

    Yours was the first place we stayed at when visiting JH back in the late 90s before we ended up moving there! We have since moved back east but LOVE your place! I make a very similar granola but don’t make it as often as I was for a while because it’s labor and ingredient intensive BUT AMAZING flavor with the addition of tahini and dark chocolate chips in the warmed granola after its cooled for a bit. It melted the chips and made a KILLER granola! Might be too sweet for your guests though! 🙂

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