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  • Spring Benedict

The Inn on Randolph boasts so many world- class amenities, including a bottle of wine to welcome you to your room, plush bathrobes and slippers, the finest and most luxurious linens, and heated bathroom floors just to name a few. However, our favorite amenity to offer is our gourmet and gluten-free breakfast. You can now take the recipes home with you, as we have just completed our Inaugural Inn on Randolph Cookbook

At the Inn, our plated breakfast is served in two courses, and the menu changes daily. We work with as many local and fresh ingredients as possible, and we strive to provide you with the best meal to start your day.

We often hear that the breakfast is the highlight of our guests’ stay, and we completely understand why. Here are just a few thoughts from our guests:

“The chef created delicious breakfasts and afternoon treats based on our dietary needs. (We couldn't keep our hands off the cookies!) “ - Peggy F.

“The breakfasts were absolutely 5 star. Chief Diane should be working in the kitchens of the finest restaurants but we were glad she is at the Inn on Randolph”.- Mike B.

“The breakfasts were fantastic.” Barbara A.

Head Chef, Dianne King, always knew that she wanted to do something with her passion for the arts. In 1980, Dianne decided to pursue a career in the Culinary Arts, and she entered the California Culinary Academy with a focus on becoming a pastry chef. She has since worked at numerous Michelin star restaurants, and she even owned her own business for a while. She has been with the Inn on Randolph for over a year now, and she has become an integral part of the guests’ mornings. Be prepared to be greeted with a cheerful and delightful smile each and every morning when you come into our dining room!

While Chef Dianne has been busy making sure that breakfast is just as amazing as the one before, we have been busy taking pictures and compiling recipes. With the help of the entire team, we are so excited to announce that the arrival of our first Inn on Randolph Cookbook is complete.

Now you can take home a few of your favorite recipes, and share them with the people you love!

The cookbooks will be available for purchase both at the Inn and on our website beginning October 1st, so until then, I will share our delicious Granola recipe to hold over your appetite!

Enjoy!

Ingredients

3 ½ cups gluten free oats
1 ½ cups gluten free cereal (Corn or Rice Chex cereal)
½ cup of almonds, chopped
½ cup of hazelnuts, chopped
½ cup of pecans, chopped
¼ cup of pumpkin seeds
¼ cup of sunflower seeds
1/8 cup flax seeds
1/8 cup sesame seeds
½ cup dried cranberries
½ cup dried apricots
½ cup, cherries
¾ cup shredded coconut
Zest of 2 oranges. Save a small amount to put in the liquid pot.

Preparation

Mix all dry ingredients together in a large bowl.
Combine in a small saucepan:
1/3 cup molasses
1/3 cup maple syrup
¼ cup canola or some flavorless oil
½ cup brown sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
Remaining orange zest and ¼ teaspoon juice

Place liquids on medium heat and wait for boil slowly and evenly. Pour over dry mix while stirring. Mix well.
Bake on a baking sheet at 350 for about 45 minutes, turning every 10 minutes. Baking time will depend on your desired crispiness.

Recipe can be doubled or halved. Store in an airtight container.


  • breakfast1
  • Kitchen - Inn on Randolph
  • Gluten Free Granola
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