Since we live in a rich and productive agricultural area, breakfast at Lovelace Manor highlights the bounty of the local produce and products. Each morning we serve a full breakfast in our dining room. We are happy to accommodate any special dietary requirements (gluten free, vegetarian, lactose intolerant, etc.) if we are notified in advance.
A typical breakfast includes a variety of juices, seasonal fruit dish, hot entree such as egg casserole or French toast, locally sourced meat, freshly baked scones or muffins. Coffee and tea are available at any time.
- 8 cups regular rolled oats
- 1 1/2 cups firmly packed brown sugar
- 1 1/2 cups regular wheat germ
- 1 large package (8 oz) shredded coconut
- 1 1/2 cups salted cashews, chopped
- 1/2 cup oil
- 1/4 cup honey
- 2 teaspoons vanilla
Stir to blend oats, sugar, wheat germ, coconut, and cashews. In a small pan, heat oil, honey and vanilla, stirring until bubbling. Thoroughly mix the liquids with the dry ingredients. Grease 2 large 10 by 15 inch rimmed baking sheets, then divide cereal mixture between pans, spreading it out evenly. Bake uncovered in a 325 degree oven for 15 to 20 minutes or until coconut is lightly browned, stirring two or three times with a wide spatula. Remove pans from oven; stir granola several times as it cools to prevent sticking. When thoroughly cool, store airtight. Makes 16 cups.