The Genevieve’s Famous Granola
In 2023, the beloved Santa Ynez Inn emerged from a thoughtful rebranding as The Genevieve, the Santa Ynez Valley’s newest boutique destination. Built in 2001, this opulent but intimate hotel has long been a favorite among wine country travelers. Still under its original ownership, The Genevieve continues to deliver exceptional hospitality. The luxe experience has just been refined and upgraded to delight a new generation of guests.
Surrounded by lush gardens, winding pathways, brick fire pits, and an inviting outdoor hearth, The Genevieve offers a luxurious retreat. Inside, crystal chandeliers illuminate wide-planked dark wood floors, while a grand staircase anchors a dramatic lobby. Spacious guest rooms provide elegant hideaways with fireplaces and marble bathrooms with jetted tubs. The hotel’s formal parlor plays host to evening wine and dessert receptions and gourmet breakfasts that showcase the hotel’s culinary craftsmanship.
One of the most exciting additions to the property was the debut of The Victor, a contemporary restaurant led by Executive Chef Beto Huizar. Here, the magic of live fire meets California’s coastal bounty with dishes like Santa Maria tri-tip frites, cedar plank salmon, and whole roasted fish—all prepared over open flame in the Josper Oven or on the Santa Maria Grill. The fire-driven cuisine is paired with inventive cocktails and a robust wine list.
Amid all the changes, one thing has remained blissfully unchanged: the hotel’s famous granola. Created more than 15 years ago by Chef Olivia, who still oversees the kitchen today, this granola has achieved near-legendary status among returning guests, who continue to buy it by the pound. Its magic lies not only in the crave-worthy blend of five premium nuts, dried cherries, and golden raisins, but also in its artisanal preparation. Chef Olivia bakes it low and slow, allowing the sugars to caramelize gently while preserving the complex flavors and satisfying crunch that have kept wine country guests coming back year after year.
The Genevieve’s Famous Granola
Courtesy of The Genevieve
Makes 15 to 20 servings
- 4 cups old-fashioned oats
- 3 tablespoons sesame seeds
- 1 cup roughly chopped almonds
- 1 cup roughly chopped walnuts
- 1 cup roughly chopped macademias
- 1 cup roughly chopped pecans
- 1 cup shelled and roughly chopped pistachios
- 1 cup shredded coconut
- 1 cup additional shredded coconut
- 1 cup golden raisins
- 1 cup dried tart cherries
- 1 1/2 cup light corn syrup
- 1/4 cup honey
- 1 1/2 cup light brown sugar
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
Directions
Preheat the oven to 275 degrees Fahrenheit. Combine the first eight ingredients in a large bowl.
In another bowl, combine the corn syrup, brown sugar, salt, honey, and vanilla. Mix well and add to the oat and nut mixture. Toss until well combined.
Spread the mixture evenly over two cookie sheets (half sheet pans) and bake for 45 minutes. Stir, then bake for another 30 minutes until golden brown.
Allow the oat and nut mixture to air dry at room temperature overnight.
In a large bowl, combine the second measurement of coconut and the dried fruit. Add the baked oats and nuts and mix well.
Keep the granola stored in an air-tight container at room temperature.
