My Life as a Maine Innkeeper: The Best Granola

Tuesday, May 18, 2010

The Best Granola

Every morning when we have guests I help Amy and Mark get breakfast. They always put out a buffet with the items for the continental option and this always includes the Packard House Granola. Of course, my contribution to any of this set up is cleaning up anything that falls on the floor, but I can attest to how good the granola is, and if it is any indication, most guests ask for the recipe. Since Amy provides the recipe to any who ask, I am not breaking any secrets here by posting it. It keeps in the freezer and you can just take out what you want so it last a long time. Enjoy!

Packard House Granola

3 cups rolled fashioned oats
1 cup wheat or spelt flakes
1 cup sunflower seeds, raw
1 cup sliced almonds
1 cup oat bran
¾ cup canola oil
½ cup pure maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder (optional)
¼ teaspoon salt
½ cup packed brown sugar
1 cup pumpkin seeds

Combine oats, wheat flakes, oat bran, sunflower seeds, and almonds in a large bowl. Mix thoroughly; use your hands if necessary.

In a separate bowl, combine the canola oil, maple syrup and vanilla mixing well. Pour over the dry ingredients and mix making sure it is well coated.

Stir in protein powder and salt and mix thoroughly.

Bake at 325 degrees on a 13x18 inch baking tray coated with non-stick spray for 35 to 45 minutes, or until golden, stirring once or twice during the baking.

Crumble in the brown sugar as soon as the granola comes out of the oven and sprinkle on the pumpkin seeds, mixing so the sugar begins to melt. Cool it on the tray.

Store in a tightly sealed container in the freezer for maximum freshness.

1 comment:

Ron and Raecheal Todd said...: Oh I am *so* glad you posted this recipe! We stayed at the inn in early June (we were the ones with the lost luggage that Delta delivered to the inn) and loved the granola. Now that we are back in Virginia Beach we're pining away for the comfort of your cool Maine summer!; June 21, 2010 at 6:59 PM

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Our Journey to Bath

Before Amy and Mark ever even thought about making me a part of their family, they were thinking about being innkeepers. About a year and a half after they adopted me, they left me in Erie, PA and took a trip to explore possible towns in New England to open their new business. While I patiently waited at home with a dog sitter, they journeyed to Bath ME, their first stop on the trip. It was December of 2004 so it was cold and raining in Maine but they fell in love with the town and the people they met. Driving to the next town in New Hampshire in a snow storm, they knew in their hearts that Bath was going to be our new home. They went ahead and looked at the other places as planned, but Bath was it. In February of 2005, they left me once again to look at a house on the market in Bath. It had been a B&B but had gone to a private home for the past couple years. Well, lucky us, they loved the house and put in a bid. It was so exciting when the realtor called us in Erie to say the Benjamin F. Packard House was ours! Things started moving quickly then. Packing up the house in Erie, making long distance arrangements for licenses, sprinkler systems and all the things that go with opening a new business. On May 14th, they packed the car and this time took me along too. We closed on the house on May 16th and in six hectic weeks, opened the new Benjamin F. Packard House B&B! My life as a bed and breakfast dog had begun.