Here's our recipe so you can make it yourself, or better yet, come and stay with us and enjoy it each morning on the Dining Patio with fresh strawberries, apples, peaches or other delicious toppings (and we'll take care of the dirty dishes).

Preheat oven to 300 degrees.

In a large stainless steel bowl, mix together:
     5-1/2 cups regular rolled oats
     2 cups sunflower seeds
Bake the rolled oat and seed mixture in the oven for 5 minutes.

Add to this mixture:
     1 cup 'ribbon' coconut (3 oz.) (NOT flaked, sweetened coconut)
     1-1/2 cups (5 oz.) coarse chopped or sliced almonds

In a microwaveable bowl, add:
     1/2 cup butter (1 square)
     1/2 cup brown sugar
     1/2 cup honey
     1/2 tsp. salt

Heat ingredients in microwave until butter completely melts; mix thoroughly with a wire whip and then add:
     1 tsp. pure vanilla extract (whip to make a thick sauce)

Pour contents of microwave bowl over oat mixture and stir until entire mixture is coated.

Bake in 300 degree oven for an additional 15-20 minutes. Stir mixture every 5 minutes so granola will toast evenly.

Bake time can be adjusted to suit individual taste: less time = softer granola, more time = toasty, crunchy granola.

Let cool in bowl without disturbing, so the granola stays in clumps. Gently break apart. Can be frozen or store in refrigerator.

A note from Sunflower Hill:
Try this...it's pure perfection! Chop a juicy crisp apple (like a honey crisp or granny smith) and place in a bowl. Add a couple generous spoonsful of creamy plain yogurt (please use whole milk yogurt or Greek yogurt!), and top that with about 1/3 c. Honey-Almond Granola. If you're really feeling decadent, drizzle a little pure maple syrup over the top. This really is the best way to enjoy granola. (Also very good with sliced tree-ripened peaches and raspberries...or sweet sliced strawberries...or...you get the idea!). Enjoy!