My granola mix for breakfast has evolved much since I started Kismet Inn Bed and Breakfast Spa in August 2006. At the beginning I would mix the granola mix with yogurt and serve it bowls for each guest, I noticed leftover which had to be thrown out. Then I mixed it the yogurt and the granola mix in bowl had the guests serve themselves out of the mix which there was still extra which I couldn't keep for long thus, had to be thrown out.
It was summer 2008 when Dana Cowin, the chief editor of Food and wine magazine came to stay at the inn with her family for a week that I realized I really shouldn't mix anything, I should simply leave everything in a bowl separate for each guest to serve themselves as much or as little as they want.
Now, I put the oats flakes that I bake with organic, canola oil in a separate bowl, a bowl of mixed dried organic, sulfate free fruit, a bowl of my homemade yogurt, a small bowl of raisins, a small bowl of coconut flakes, a small bowl of seeds which I buy raw and roast. A bowl of wild, organic, MOFGA certified Maine blueberries.
I also never seem to serve the same style. Here are couple of photos of today's granola breakfast for Mala and Sohil who were referred to Kismet Inn Bed and Breakfast, Spa by Khyati and Ajay who stayed at the inn Labor Day Weekend 2008.