If you’ve ever had the pleasure of dining at The Inn at Little Washington, you know that every dish is pure culinary magic. Nestled in the charming town of Washington, Virginia, this world-renowned three-Michelin-starred restaurant, by the legendary Chef Patrick O’Connell, delivers an unforgettable experience. But what if you could bring a little of that gourmet magic into your own kitchen?

Enter: The Inn’s famous granola, which can be found in “The Inn at Little Washington Cookbook”, is a perfectly golden, crunchy, and slightly sweet blend of oats, nuts, coconut, and honey that will make your mornings feel downright luxurious. Whether you’ve dined at The Inn or simply want a Michelin-worthy breakfast at home, this easy homemade granola recipe is one you don’t want to miss! You can even buy their granola and other amazing snacks on their site.

Why This Granola is Next-Level

This granola is packed with protein, fiber, and healthy fats from cashews, almonds, sesame seeds, and wheat germ, making it a delicious and nutritious way to start your day. The coconut and honey add the perfect touch of natural sweetness, while the gentle toasting process brings out deep, nutty flavors.

Bonus: This recipe makes a big batch so you can enjoy it all week long, or gift it to your foodie friends!

What You’ll Need:

Rolled oats (the best organic, sprouted oats and glyphosate free)
Shredded coconut (use sweetened for a touch of indulgence)
Raw unsalted cashews
Slivered almonds
Sesame seeds
Soy flour (or swap for rice or coconut flour)
Wheat germ
Oil (coconut or avocado oil works best)
Honey

Ways to Enjoy This Michelin-Starred Granola

✔ Over Greek yogurt with fresh berries and a drizzle of honey
✔ As a crunchy cereal with almond milk and sliced bananas
✔ Sprinkled on smoothie bowls for the ultimate texture boost
✔ As a grab-and-go snack straight from the jar (trust me, it’s addictive!)
✔ As a gourmet gift—tie it up in a cute jar for a homemade foodie treat

Try It!

I’d love to hear how you enjoy this famous granola! Did you add any fun mix-ins, like dried fruit or dark chocolate chips? Let me know in the comments!

And if you love delicious recipes, wellness tips, and travel inspiration, be sure to subscribe to my newsletter for more foodie-approved finds.

+ Check out my other favorite granola recipes like Olive Oil Maple Granola.

Gina

Ingredients

5 cups rolled oats
1 1/2 cups shredded unsweetened coconut I prefer sweetened
1 1/2 cups raw unsalted whole cashews or cashew pieces
1 cup wheat germ
1 cup soy flour can sub coconut flour or rice flour
1 cup slivered almonds
1 cup sesame seeds
1 cup safflower oil I prefer coconut oil
1 cup honey
Nonstick cooking spray I prefer coconut or avocado oil to the traditional nonstick spray

Instructions

Preheat your oven to 325°F (150°C).
In a large mixing bowl, combine the oats, shredded coconut, cashews, wheat germ (or flax meal) almonds, sesame seeds, and soy flour stirring well with a wooden spoon.
Add the oil and stir well.
Add the honey and stir until combined.
Spray several large baking sheets with non-stick cooking spray and spread the granola evenly, about 1-inch deep onto the sheets.
Bake, turning frequently, for about 25 minutes, or until golden brown.
Let cool to room temperature. The granola will crisp up as it cools, so be patient!
Store & enjoy. Transfer to an airtight container, and enjoy for up to two weeks. (But let’s be real, it won’t last that long)