It's been 10 years since Jeff and I took our first trip to Crested Butte, CO. This was the trip when Jeff asked me to marry him and well, you know how that turned out! We are approaching nine years of marriage this month and here we are four houses (plus one apartment move), two states, four dogs, and one very sweet baby later. Time flies!
On our trip, we stayed at the Crested Butte Retreat (check it out here) and we had the BEST time. This place was amazing and it was the offseason (October), so we were the only guests and had the place to ourselves. It was a relaxing trip, with no real agenda other than to enjoy the slower pace of this picture perfect mountain town.
Each morning we would get up and enjoy a homemade breakfast by the in house chef while watching the sun come up over the peaks of the mountains. It was truly perfect. The retreat always had fresh, homemade granola on hand and it was delicious. On our last morning there, just before checkout, we asked the chef if he'd share the recipe. Thankfully he said, yes! And now I'm sharing it with all of you!
5 cups old fashioned oats
1/2 cup flax seed
1 cup pecans, chopped
1/2 cup wheat germ
3/4 cup honey
1/2 cup oil (vegetable or coconut)
1 tbsp cinnamon
1/2 tsp nutmeg
Preheat oven to 250 degrees. In a large bowl mix together the oats, flax seed, pecans and wheat germ. In a smaller bowl add the remaining ingredients: honey, cinnamon, nutmeg and oil. Once well mixed add the honey mixture to the dry oat mixture and combine until blended.
Spray a large rimed cookie sheet with nonstick spray. Spread the mixture out on the cookie sheet. Place in the oven and bake for one hour. Every 15 minutes mix/stir ingredients on cookie sheet to allow for even baking. The mixture should be a deep golden brown once finished. Let the granola cool for 30-45 minutes before serving. Store in an air tight container.
This is great to eat with yogurt and berries for a filling breakfast or add to the top of a baked apple for a sweet treat. Happy weekend and enjoy!