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.
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…
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