Okay, so I already mentioned the lovely weekend that Mr. B and I spent in Portland, ME after we got engaged, but did I mention the granola? I didn’t?! Well that’s pretty selfish of me, don’t you think? Especially because it was the best granola I have ever tasted. I love yogurt, I mean I really love yogurt, but to me yogurt is nothing without it’s good pal granola, and this one easily steals the show.
We stayed at The Chadwick Bed & Breakfast, which I would highly recommend to anyone heading up to Maine. Not only were the rooms spacious and the innkeepers sweet as pie, but the food was really really good! Thoughts of this delicious granola plagued me for weeks after we stayed there until I finally just e-mailed one of the innkeepers, Buddy, who happily shared his recipe with me.
Unlike most granola which can be unevenly chunky and so-hard-it’s-tooth-chipping, this stuff is soft and fluffy and just a little bit sweet. At first I found the texture surprising, but I quickly learned to love it and I hope you will too.
by Buddy Marcum of The Chadwick
1 cup canola oil
1 cup honey
3 tsp vanilla
3 cups quick oats
1 cup wheat germ
1/2 cup dried cranberries
1/2 cup sliced almonds
Preheat oven to 300°F. In a saucepan mix oil, honey, vanilla until all mixed. In a separate bowl mix all other dry ingredients. Mix the wet and dry ingredients together and pour onto a baking dish. Bake for 20 minutes. Turn every few minutes.