Jackson Hole Bed and Breakfast Fall Granola

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Jackson Hole Bed and Breakfast Fall Granola

It’s been a beautiful, memorable autumn here at Inn on the Creek, our Jackson Hole Bed and Breakfast. We have been blessed with wonderful weather and fantastic guests this fall – yet another reason to be thankful during one of our favorite seasons. We enjoy celebrating and being inspired by each season, from holiday decorating to kitchen creations.


We really get into the spirit of each season. Here is the Inn all dressed up for Halloween.

One way we have been embracing autumn in the kitchen is with this fall-inspired granola. The recipe is very flexible, so feel free to add, omit or substitute ingredients according to your preferences. We experimented with adding apple sauce in place of coconut oil, which seems to enhance the fall-like flavors we’re looking for, but takes away some of the satisfying crunch. By all means, make it your own!

Granola for a Fall Morning


4 cups old-fashioned rolled oats

1 cup each chopped almonds and pecans

2/3 cup shredded coconut

2/3 cup each pumpkin seeds (pepitas) and flax seeds

2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice*

1/2 teaspoon salt

1/2 cup pumpkin puree

1/2 cup pure maple syrup

1/3 cup coconut oil, melted

3 Tablespoons brown sugar

2 teaspoons vanilla extract

1 cup dried cranberries and 1 cup chopped dried apples

*pumpkin pie spice can be bought as its own ingredient. Or you can blend your own: 1 T. Cinnamon + 2 t. ginger + ½ t. each allspice, cloves, and nutmeg.


Preheat oven to 300 degrees.  Line two baking sheets with parchment paper.

In a large bowl, stir the oats, nuts, coconut, and seeds until combined.

In another bowl, whisk the pumpkin puree, maple syrup, melted coconut oil, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth. Pour wet mixture over dry ingredients and stir until evenly coated.

Spread the mixture onto the two baking sheets and bake for 30-40 minutes, stirring the granola every 10 minutes to prevent burning.  Allow granola to cool completely before pouring it into an airtight container. Add the dried fruit and shake well to combine evenly. Store at room temperature for up to two weeks (or until it loses its crunch).



This fall granola is delicious atop a fruit and yogurt parfait.

Guests at our Jackson Hole Bed and Breakfast enjoy this granola with fruit and yogurt in the morning or as a snack in the afternoon. Check our blog often for more seasonal recipes, or come see us at the Inn on the Creek to taste for yourself!

This recipe was adapted from Sally’s Baking Addiction. If breakfast and/or granola is not for you, try this spicy version for popcorn from Bon Appetit magazine. YUM!

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