The full breakfast at Adventure Inn consists of:
- an artful and ample fresh fruit course with homemade granola
- a hot entree
- fresh, home-baked scones or muffins with egg-type entrees
- your choice of several juices
- endless coffee (decaf or regular) plus a selection of teas
What gets you going in the morning. Breakfast here might be anywhere on the spectrum from Admirably Sensible to Delightfully Decadent.
When you book a stay at Adventure Inn, we ask you to tell us your breakfast preferences — especially things you must have, can’t have, won’t eat or don’t eat. We plan the menu around whatever you tell us.
Do you need a menu that is gluten-free, low-sugar, halal? Just ask.
We describe an Adventure Inn breakfast as “ordinary breakfast tastes prepared and served in a way that most people do not do for themselves at home.”
Breakfast time is anywhere between 8 and 9:45 a.m. We try to find a time agreeable to both couples. Amazing and wonderful coincidences are discovered around our breakfast table.
A private, in-room breakfast can be arranged on request.
Captain Adventure typically gets to the kitchen about two hours before breakfast time and prepares your meal from scratch.
Fresh hot coffee will be waiting for you.
Adventure Inn B&B Breakfast Crunchola
Delicious with fresh fruit and vanilla yogurt infused with cinnamon
Many guests ask for this recipe. Success tip: Long, slow baking time, with frequent turning to achieve a toasty crunch.
Makes 12+ cups
5 heaping cups rolled oats (not quick-cooking)
1 1/2 heaping cups shredded or flaked unsweetened coconut
1 heaping cup sliced natural almonds
1 heaping cup raw, unsalted sunflower seeds
1 cup wheat germ (optional)*
1 cup plus 1 Tb canola oil
1 cup plus 1 Tb cold water
1 cup light brown sugar, more or less
1 tablespoon vanilla extract
1/3 to 1/2 cup each of dried cherries, dried blueberries, dried cranberries and/or raisins (or more or less, to taste).
- Preheat oven to 325°F. (Use convection bake setting if available.)
- Combine the oats, coconut, almonds, and sunflower seeds in a large bowl. Stir.
- In a small bowl, whisk the oil with the water, sugar and vanilla, and pour over the dry ingredients. Stir until well coated.
- Divide and spread the mixture in two large lasagna pans or similar. Stir every 10 minutes, until toasty golden brown and crunchy, about 1 hour 30 minutes. Remove from oven and cool.
- Consolidate granola in one of the cooled pans. Stir in the dried fruit.
- Scoop the granola into resealable bags or airtight containers. Keeps up to two weeks in the refrigerator, or a couple months in the freezer.
* Unless we’re making this for our personal use, I delete wheat germ out of consideration for people with wheat allergies.
Wyoming Breakfast Skillet
We named this dish in honor of Kyle and Donnette, who were visiting from Wyoming, where he is with the Air National Guard.
Optional: Top this dish with a poached or fried egg.
- 1 medium-sized sweet onion, finely diced
- 2 or 3 cloves garlic, minced
- 1 red bell pepper (or combo of colors), or more, coarsely chopped, depending on the number of portions
- Potatoes, a mix of redskins and smaller round whites. How many? Depends on size of potatoes and number of people to be served. We used more than a dozen medium-sized potatoes to serve four
- 2 teaspoons fresh rosemary, chopped
- 3 teaspoons fresh thyme, chopped
- 1/4 cup parsley, coarsely chopped
- Chopped green onions as a topping (optional)
- Olive Oil
- (Optional) A little chopped pancetta or bacon and a little of the fat from cooking it. Or add chopped ham or crumbled, cooked sausage, or sliced pre-cooked Italian sausage
- Wash and cut potatoes as necessary to yield chunks of similar size, for uniform cooking. Place in boiling water and cook for about 10 minutes. Inserted knife should meet resistance. Drain and let cool in colander.
- Mince garlic, dice onion and bell pepper(s), chop herbs. Keep parsley separate from rosemary and thyme.
- Saute bacon or pancetta, if using, in large cast-iron skillet until browned. Remove from skillet and drain on paper towels. Pour off all but a teaspoon of fat. Reserve fat in case needed for flavor. (If using pre-cooked meats, add at the end of cooking just to warm.)
- Cut cooled potatoes into uniform bite-sized pieces.
- Add potatoes and olive oil to skillet. Start with about a quarter-cup of olive oil or less if using fat from cooked meat. Saute potatoes about over medium heat, stirring occasionally, until an inserted knife meets only slight resistance. Add more olive oil as necessary.
- When potatoes seem about 10 minutes from being cooked through and browned, add onions, peppers, garlic and some salt. Saute another 10 to 15 minutes until potatoes. Turn frequently with spatula. Scrape pan to incorporate crusty bits.
- Add in meat, if using, to warm.
- Add thyme and rosemary near the end of cooking. Add salt and pepper to taste.
- Garnish servings with parsley and/or chopped green onions.
Adventure Inn Orange and Michigan Cherry Scones
These are best served warm.
Yield: About a dozen
- 2 cups flour
- Zest of one orange, finely chopped
- 7 teaspoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 1 cup Michigan dried cherries
- 1/4 cup orange juice
- 1/4 cup half-and-half
- 1 tablespoon milk
- 1 egg, beaten
- Extra flour for work surface and hands
- Extra sugar to sprinkle
- Preheat oven to 400 degrees.
- Combine flour, orange zest, sugar, baking powder, baking soda and salt in a bowl.
- Using a pastry blender or two table knives, cut butter into flour mixture until it becomes a coarse crumble.
- In another bowl, combine cherries, orange juice, half-and-half, milk and egg.
- Add liquids and cherries to flour mixture and stir. When a soft, wet dough forms, scrape it onto a floured work surface.
- With light hands and fingers form a ball, then press the ball into a circle.
- Keeping your fingers floured, fold in the sides of the circle, then top and bottom to form a fat envelope. Press the dough out and repeat the process four or five times. Turn the dough over completely if the bottom is sticking. Add more flour if the whole thing is too sticky to handle.
- Pat the dough into a circular or oval shape to a depth of about half-inch.
- Cut into wedge or trapezoid shapes and place on a cookie sheet lined with parchment paper.
- Sprinkle with sugar.
- Bake 12 to 15 minutes, until a tinge of browning appears
Breakfast at Sandy Cottage
Next door at our rental cottage, which has a fine kitchen, breakfast is usually DIY or dine-out. We can suggest some good breakfast spots. Sometimes, though, by pre-arrangement, your hosts will prepare breakfast for you at Adventure Inn. To learn more…