There’s something about granola that just makes me think of Fall. Yes, I eat it year-round, but perhaps it is the dried fruits, nuts and oats that just make me think of changing leaves, sweater weather, and crisp fall nights.
During my recent stay at The Lodge at the Stanley Hotel, I had a granola so good I had to ask for the recipe from Midge Knerr. Midge used to work on the East Coast, but traded that life for the Rockies. She is the innkeeper of the Stanley’s luxurious Lodge in the quaint town of Estes Park. Midge’s culinary pedigree is extensive. She honed her baking skills in Paris and Southern France. She was one of New York’s first female chefs and ran a bed and breakfast in Rhode Island for 30 years. Her French-inspired continental breakfast is decadent and delightful.
From Nutella croissants to blueberry scones to even the jams, everything is homemade and absolutely to die for.
2/3 cup Dark Brown Sugar
8 tsp Vanilla
1 tsp Salt
1 cup Vegetable Oil
10 cups Rolled Oats
10 cups Almonds
4 cups Dried Fruit (cherries, apricots)
Pre-heat oven to 325 degrees.
Wish syrup, sugar, vanilla, and salt in a large bowl. Add oil. Fold in oats and almonds until coated. Transfer mix to sheet pan lined with silpat or parchment paper. Bake until browned. Cool on rack for 1 hour. Break into pieces and add in fruit.