One of my favorite parts of any getaway is the hotel breakfast. I prefer to stay at inns and B&B’s for that very reason. I love nothing more than starting my day over a cup of coffee and a breakfast outside of my normal smoothie or eggs routine. Bonus points if breakfast can be taken outside.
The breakfast spread at Geneva On The Lake checked all the boxes: great coffee, lots to choose from, and a gorgeous setting overlooking the lake.
The granola in particular was delicious: crunchy, not overly “oaty” and a perfect balance of sweet/salty. I had to get the recipe to try and recreate these peaceful vacation mornings back at home.
1.5 cups pumpkin seeds
1 cup flax seeds
1 cup uncooked quinoa, rinsed
1 cup old fashioned oats
1 cup sliced almonds
1 1/4 cup honey
1/3 cup canola oil
1 tbsp cinnamon
1 1/2 tsp coarse salt
1 cup dried cranberries (or dried fruit of choice)
Preheat oven to 350 degrees.
Mix dry ingredients and quinoa together. Microwave honey for 30 seconds and stir into dry ingredients. Stir in canola oil.
Spread mixture onto a baking sheet. Bake for 20 minutes, stirring halfway. After 20 minutes, stir in cranberries and return to over for 5 minutes. Once everything looks toasted and golden brown, remove from over and let cool. Crumble into chunks and store in an airtight container.
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