Ever since LDB and I enjoyed the finest continental breakfast ever at The Inn at Little Washington, I’ve been craving the granola they served with the house-made yogurt. Alison liked it so much when she stayed at the Inn that she brought home a tin of it along with chef/proprietor Patrick O’Connell’s Refined American Cuisine: The Inn at Little Washington cookbook. Unfortunately it does not include the granola recipe, so we have been on a minor mission to test a few recipes to see how they stack up with our memory of the crunch we experienced at the Inn’s breakfast. All recipes appear at the bottom of this post.
I’ve been hearing about DM‘s granola for a while. She makes it regularly for UVA tailgates as a hearty take-away snack.
Coincidentally jCb had asked for DM‘s recipe and made a batch for Alison and me to enjoy at her river house while we toured the Brandywine Valley area. See what happens when you go away for creative maintenance? As we polished off the crunchy goodness, we decided the time had come to let you in on our granola quest.
DM says her recipe is flexible ~ if you want a cereal-like consistency, add more oats. Likewise, if you want it for snacking purposes, use more nuts. The recipe comes from the back of the box of The Silver Palate Oatmeal, Thick & Rough and has been adapted to her family’s taste. What I love about this recipe is how good the taste is considering how little oil is included, as well as the use of pure maple syrup.
After deciding to go on the Great Granola Quest, I knew I had to try kLs’s version. Having been the grateful recipient of this heavenly crunch at Christmas time, I bravely asked for the recipe. kLs replied, it may not be mine to share; it’s Kathleen Sooy’s recipe. Then I worried that this might be one of those state secret recipes, you know, the kind that you don’t get unless you marry into it. Well, lucky for all of us, Kathleen graciously agreed to share.
This kind of granola is almost bar-like if you want it to be. That’s our favorite way to eat it, as opposed to breaking it up and mixing it with milk or yogurt. It’s loaded with nutritional work horses like wheat germ, nutritional yeast, soy protein powder and honey. I had never heard of nutritional food yeast (it’s a source of protein); it adds an interesting nutty, almost cheesy taste to the mix. The vanilla flavored soy protein powder was the secret ingredient that sets this recipe apart. You just have to try it.
The Inn at Little Washington’s Recipe?
We searched online for the granola recipe from the Inn. One blogger claims to have the Inn’s recipe, so we gave it a try. Bingo! The taste rings pretty true to our salivary memory. Alison even packaged it in her old tin from the Inn.
All of these delicious recipes are winners in our quest, and we are glad to share them with you. The recipes make a lot, so we will be crunching on granola for a long time. We aren’t complaining, and fortunately the extra can be frozen. Let us know if you want a sample.
April 29, 2014
- 3 c. uncooked oatmeal- (not quick cooking)
- 2 c. chopped nuts (use 1 c. sliced almonds and 1 c. slivered almonds, or whatever you have on hand
- 1 c. dried fruit (optional)- jumbo raisins work well
- 1/2-1 c. coconut- flaked sweeted or unsweetened curls (available at Whole Foods or Fresh Market) depending on how much you like
- 1 T. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. salt (optional)
- 1/3 c. brown sugar
- 1 c. pure maple syrup (the good stuff)
- Mix in bowl and let sit 5-10 minutes. Transfer to baking sheet lined with parchment or use non stick cookie sheet.
- Bake 325 degrees 20 minutes.
- Stir then bake another 15 minutes or so until lightly browned.
- Cool on tray slightly and then scrape with spatula onto parchment or foil on to cool completely.
- Recipe doubles easily.
- 4 cups old-fashioned oats
- 3 cups quick oats
- 1 cup pecans (whole or slightly cut)
- 1 cup walnuts (slightly cut)
- 1 cup almonds (whole, unroasted/unsalted with skins on, slightly cut)
- 1-2 T. butter
- 1 cup toasted wheat germ
- 1/2 cup nonfat dry milk
- 1/2 cup nutritional yeast
- 1/2 cup soy protein powder (Ellwood Thompson's Natural Vanilla flavor is preferred)
- 1 cup honey (dark or clover honey is preferred)
- 1 cup oil (sunflower or canola)
- 1 t. vanilla extract
- salt to taste
- On a 15" jelly roll pan (or two regular slightly deep cookie sheets), spread out and mix the oats. Toast them until light golden in a 400-degree oven, stirring every couple of minutes to prevent burning at the edges. This usually takes about 10 minutes.
- On a separate cookie sheet, spread out and mix the nuts. Dot the nuts with butter to your taste. Toast them until they smell good in the 400-degree oven, stirring to mix in the butter as it melts. This usually takes about 5 minutes. Remove the nuts from the oven and VERY lightly salt them to your taste.
- In a very large bowl, add the toasted oat mixture. Then stir in the wheat germ, followed by the dry milk, yeast and protein powder.
- Next, stir in the toasted nuts.
- In a small bowl, whisk together the honey and the oil, then stir in the vanilla.
- Drizzle the liquid mixture over the oat mix and blend thoroughly. It will be sticky, but not too wet.
- Turn out the entire mixture onto the 15" jelly roll pan and press evenly to the edges. The entire pan will be full to the brim.
- Return the pan to the 400-degree oven and bake for 5-6 minutes. Watch it carefully because it burns very easily.
- Remove from oven, and let cool THOROUGHLY in the pan. This is key.
- Remove from pan with spatula and store in air-tight container.
- Keep what you will eat within a week at room temperature. Store the reminder in the freezer until needed.
- 5 c rolled oats (not the quick cooking kind)
- 1½ c raw, unsalted whole cashews, cashew pieces, walnuts or pecans
- 1½ c shredded unsweetened coconut
- 1c wheat germ
- 1c soy flour
- 1c sesame seeds
- 1c slivered almonds
- 1c vegetable oil (not olive oil) ( could substitute 1/2 of the oil with ½ c apple sauce)
- 1c honey
- Nonstick cooking spray
- Pre heat oven to 325°. In a large bowl, combine oats, nuts, coconut, wheat germ, soy flour, sesame seeds and almonds. Stir well with a wooden spoon. Add oil and stir well. Mix in the honey and continue to stir well to combine.
- Spray two large baking sheets with cooking spray. Spread granola evenly, about an inch deep on the cookie sheets. Bake, turning frequently, for about 25-30 minutes or until golden brown. Let cool to room temperature and store in an airtight container.