Pilgrim’s Inn Granola

Our granola is made fresh in our kitchen and demand is so high we have trouble keeping up with it! Use this recipe at home to have it year round.  Make a tasty parfait by layering granola, Stonyfield Farm french vanilla yogurt, and fresh blueberries and or strawberries in a parfait glass — delicious!

Pilgrim’s Inn Granola
• 2 ¼ cups Rolled Oats

• ¾ cups Sunflower Seeds

• 1 cup Pecans

• 1 cup Sliced almonds

• 6 oz Dried cranberries

• 4 oz Shredded coconut

• ½ cup Canola Oil

• 1 cup Maple syrup or honey

• ½ cup Brown Sugar

• ½ stick Butter

• 1 tsp Ground ginger

• 1 tsp Ground cinnamon

• ½ tsp Kosher salt

Combine oats, sunflower seeds, sliced almonds, and pecans on a baking sheet and toast in a 350 degree oven for 15 minutes. In a sauce pan, combine oil, maple syrup, brown sugar, butter and spices and bring to a boil. Combine oat mixture, coconut and syrup mixture in a large bowl and stir until evenly coated. Spread on a parchment lined baking sheet and bake at 350 degrees for 20 minutes. Remove from oven and let cool. When granola is fully cooled, break into small pieces and stir in dried fruit. Place in a labeled and dated storage container.