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Inn on Randolph Gluten Free Granola

Recipe courtesy of Inn on Randolph
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  • 3 ½ cups gluten free oats
  • 1 ½ cups gluten free cereal (Corn or Rice Chex cereal)
  • ½ cup of almonds, chopped
  • ½ cup of hazelnuts, chopped
  • ½ cup of pecans, chopped
  • ¼ cup of pumpkin seeds
  • ¼ cup of sunflower seeds
  • 1/8 cup flax seeds
  • 1/8 cup sesame seeds
  • ½ cup dried cranberries
  • ½ cup dried apricots
  • ½ cup, cherries
  • ¾ cup shredded coconut
  • Zest of 2 oranges. Save a small amount to put in the liquid pot.

Mix all dry ingredients together in a large bowl.

Combine in a small saucepan:
1/3 cup molasses
1/3 cup maple syrup
¼ cup canola or some flavorless oil
½ cup brown sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
Remaining orange zest and ¼ teaspoon juice

Place liquids on medium heat and wait for boil slowly and evenly. Pour over dry mix while stirring. Mix well.

Bake on a baking sheet at 350 for about 45 minutes, turning every 10 minutes. Baking time will depend on your desired crispiness.

Recipe can be doubled or halved. Store in an airtight container.