Maple Nut Granola by Inn Victoria of Chester, Vermont

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Alright Inn Victorians, it’s time for another IVBB, Inn Victoria’s Breakfast Blog! Thanks to all the accolades from our brides, guests, Tea Time Magazine, Yankee Magazine and more we gave decided to feature a new recipe of ours, and Vermont Company once a month! An online cookbook per say, right here for our guests and guests to be.

This month we are featuring the one and only, Mitch’s Maples of Chester, Vermont. This recipe is for the best maple nut granola you’ve ever had, and it boasts a ton of flavor thanks to plenty of Mitch’s Maples maple syrup. We use a variety of award winning cheeses from places like Grafton Village Cheese Company, Cabot Creamery and Taylor Farm. And lots of home made sauces, flours, and other fun ingredients!


Now, I thought long and hard about delivering this recipe to all of you. But we are very blessed with the best guests in Southern, Vermont so I am going to share our Maple Nut Granola recipe for you to make at home. Sprinkle on a parfait with fresh fruit and a choice of yogurt. Our favorite is Vanilla Bean Greek from Cabot Creamery. Or enjoy simply in a bowl with milk like Penny, owner and innkeeper of Inn Victoria. This is one of her favorite snacks.


Inn Victoria’s Maple Nut Granola

The original recipe makes a twenty-eight cup batch which fills six sheet pans, but I have simplified the recipe so we can all make it at home. Enjoy!

11 cups King Arthur Flour’s rolled oats
1 cup toasted almonds

1 cup toasted walnuts

1 cup toasted pecans
¾ cup flax seed
1 heaping TB cinnamon
1 tsp. salt

1 ¾ cup Pure Vermont Maple Syrup
1 ¾ cup Canola oil
1 TB. Vanilla extract
1 TB. Maple extract
¼ cup brown sugar


Preheat oven to 175. Layer three sheet pans with parchment paper. Whisk all of your dry ingredients in a large mixing bowl. Mix all your wet ingredients into a separate bowl or measuring cup. Gently pour your wet ingredients into the mixing bowl and mix thoroughly until all the oats are coated evenly. 

Split your granola between the sheet pans and spread evenly with hands, making sure not to press down too much. Cook for 4 hours on 175 for the slow all day method, which makes your whole house smell delicious! Or if you are in a hurry you can cook on 325 for 45 minutes, checking often. Make sure to rotate pans half way through. If you are using the slow method, check every half hour after the first 2 hours, as ovens may vary. 

Very important – when taking out of the oven, place pans on counter and DO NOT touch until completely cool. Break apart and store in airtight container all month! Enjoy! And remember to share your IVBB photos with us on our Facebook!



Until next time,
Dan and Penny Cote, Owners
Author and Innkeeper, Jessica Knisely

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