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Inn at Little Washington Granola

Enjoy a taste of The Inn at Little Washington with this crunchy, nutty granola by Chef Patrick O’Connell. This easy homemade granola is perfectly sweet, toasty, and packed with flavor. Perfect for breakfast, snacking, or gifting!
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Servings: 3 Quarts

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)