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.
Lakeside Granola
Ingredients:
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)
Directions:
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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