Devil’s Pool Granola ((A Big Cedar Recipe))

I am so excited to share the recipe for the best granola I have ever tasted. Last August, the family & I traveled to Branson for a fun “last hoorah” before the start of the school year. While there, Big Cedar breakfast was one of our main attractions. Oh my – the best breakfast. So very good!!

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We have traveled to Table Rock Lake every summer since marrying in 2000 & every year that breakfast is a highlight of our trip. But last year, I noticed a little something extra on that wondrous buffet line of bacon, sausage, biscuits & gravy, omelets to order and pastries galore! The standout star was surprisingly a simple but perfect, flavor-packed granola.

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For granola to be the attention-getter among such breakfast super stars should tell you something! After two helpings, I decided to muster up the courage to ask the waitress for the recipe. The chef was out of the kitchen for the day so I ended up writing a note for the chef in hopes she would share the coveted granola recipe.

To my delight and surprise, the Devil’s Pool Sous Chef – Deb Courtney emailed the recipe to me a few weeks ago!

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Based on the ingredients I had on hand, I made a few changes to the original recipe. But don’t worry – I will share the original Devil’s Pool recipe along with my changes!

I used ::

  • 32 oz rolled oat/rolled triticale* blend (this measurement is by weight — not by volume)
  • 1½ c chopped pecans
  • 1½ c chopped walnuts
  • 1 c packed brown sugar
  • 2 heaping T ground cinnamon
  • 1½ t kosher salt
  • 2 c chopped dried apricots

*I found triticale at Natural Grocers – It is similar in texture & flavor to rolled oats. It has a slightly nuttier taste and it is a little larger than rolled oats.

  • 1½ c local honey
  • 1 c pure maple sirup
  • 1 c salted butter, melted
  • 1½ c canola ((or vegetable)
  • 1 T vanilla bean paste

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After combining all of the ingredients into a large ((LARGE)) mixing bowl, give the ingredients a good stir.

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Spread the granola out onto parchment lined baking sheets and bake in a 360° preheated oven & toast for about 30 minutes.

Once the granola is finished toasting, allow it to cool for about an hour. This is an important step in allowing the granola to turn crunchy ((it comes out of the hot oven chewy)).

Now while the granola is cooling, let me tell you a few of my observations.

  • This baking granola just blasted the most delightful aroma all through my house. I mean, better than any candle, better than any oils — even better than baking brownies!!
  • The edges – check out what happened to the edges of the baked granola (third photo above). They caramelized!!! Buttery, sugary, cinnamon crunch granola edges = heaven.
  • Did I mention the smell??! Intoxicating.
  • While just breathing in warm granola laced fumes, I began daydreaming about all of the ways this mountainous heap of granola perfection could be eaten – ice cream topping, mixed with vanilla yogurt, plain (of course), with baked apples, mixed with fresh fruit, on top of apple pie with a little drizzle of slated caramel, a la carte and straight out of the bin, mmm.

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The granola wasn’t even cooled – and bam. The perfect topping for vanilla yogurt. Look! It has the appearance of healthy (just overlook the butter & oil).

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I LOVE the mix of dried apricots and toasted nuts – and that heap of cinnamon and burst of vanilla ((with a critical pinch of salt)) puts this treat over the top. The first bite really did take me straight bake to Table Rock Lake, all the way up to Big Cedar, into Devil’s Pool, sitting at a table, holding a big bowl of granola destined for my tum.

Even my pickiest eaters were delighted, begging for more.

I hope you enjoy this recipe treasure as much as my crew does!

Devil's Pool Granola (the FFAY version)
Serves 20
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 32 oz rolled oat/rolled triticale blend*
  2. 1½ c chopped pecans
  3. 1½ c chopped walnuts
  4. 1 c packed brown sugar
  5. 2 heaping T ground cinnamon
  6. 1½ t kosher salt
  7. 2 c chopped dried apricots
  8. 1½ c local honey
  9. 1 c pure maple sirup
  10. 1 c salted butter, melted
  11. 1½ c canola ((or vegetable)
  12. 1 T vanilla bean paste
Instructions
  1. Preheat oven to 360°. Line two baking sheets with parchment. In a large mixing bow, combine all ingredients. Stir thoroughly, these sticky ingredients like to stay in clumps.
  2. Spread half of the granola mixture evenly onto each lined baking sheet and place into your preheated oven.
  3. Bake for 30 to 35 minutes, until the granola turns golden and smells simply divine.
  4. Allow the granola to cool completely before storing. The granola will crisp while cooling.
  5. Makes a TON (approx. 16 cups)
Notes
  1. *By weight not volume, so don't use 4 cups of oats, it won't be enough.
Food for a Year: https://foodforayear.com/
Devil's Pool Granola
Write a review
Print
Ingredients
  1. 3 containers of rolled oats
  2. 3 c chopped pecans
  3. 3 c chopped almonds
  4. 1 c packed brown sugar
  5. 2 T ground cinnamon
  6. 1½ c local honey
  7. 1 c pure maple sirup
  8. 4 c canola ((or vegetable)
  9. 1 vanilla bean pod
Instructions
  1. Same instructions as above.
Food for a Year: https://foodforayear.com/
devils pool granola

 

In true show & tell form: "I am open for questions & comments"

 
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