recipe: tillerman granola

if you ever come stay with us in the inn, this simple yet beautifully textured and comforting granola will likely greet you in our morning
breakfast spread. gather your loved ones and enjoy!

from our pastry chef, kelsey martin

INGREDIENTS
- 5 cups oats
- 2 cups pumpkin seeds
- 2 cups nuts of choice (rough chopped)
- 2 cups sesame seeds
- 2 cups unsweetened, raw coconut flakes
- 1 tbsp salt
- 1 1/2 cups honey
- 3/4 cup coconut oil
- dried fruit

PREPARATION:
- when i make granola, i like to take a look around the kitchen to see what odds and ends of ingredients are around. if we are no longer using hazelnuts on the restaurant menu, they are mine for granola!
- start by combining all the dry ingredients in a large mixing bowl and mix until they are evenly distributed.
- next, bring the coconut oil and honey to a boil, then pour it over the dry ingredients and mix until everything is coated. i love granola with chucks in it and have found the best way to achieve that is by soaking the mixture overnight at room temperature. if you are running short on time, a 3o-minute soak will get you some chunks as well!
- when you are ready to bake, set your oven to 325F, and spread your mixture onto a sheet pan with parchment paper. it will take about 3o minutes to bake and turn noticeably brown. stir the granola every s minutes to ensure even coloring.
- pull the granola and leave to cool.
- once cool, pour into a bowl, break up the chunks as much as you desire, and mix in your dried fruit.
- store in an airtight container.

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