Granola Recipe

A lot of guests have been asking for our granola recipe, which is simply straight out of "The Innkeepers Collection Cookbook" by C. Vincent Shortt. Cafe Marquesa's Granola 3 cups steel-cut rolled oats (or any heavy rolled oats) 1 3/4 almonds 2 1/4 cups sunflower seeds 1 cup pumpkin seeds 1/3 cup honey 1/3 cup pure maple syrup 2 1/4 teaspoons pure vanilla extract 1/2 teaspoon freshly ground cinnamon (or more!) In a large bowl combine the oats, almonds, sunflower seeds and pumpkin seeds and set aside Combine the oil, honey, syrup, both extracts, cinnamon and a pinch of salt in a large saucepan over medium heat until the mixture becomes watery. About 5 minutes. Preheat oven to 325. Pour the warm oil mixture over the reserved oat mixture and stir until the oats are coated well. Spread the mixture in a large baking pan and bake on the center rack until it turns golden, checking every 10 minutes and stirring so it won't burn. Remove and toss until dry and crispy