Homemade Granola

by Laurel Miller

Having trouble facing another dreary winter morning repast of crappy gas-station coffee and trans-fat-filled pastry? Or maybe your morning bowl of Special K just isn’t cutting it anymore. Whatever the reason, give yourself something to live for with this simple, super-tasty granola, courtesy of Alison Vercruysse. Vercruysse is the creator of San Francisco’s Divinely D’lish granola, which is made from a plethora of organic and artisanal ingredients from the North State, including Marshall’s Farm honey, Scharffen Berger cocoa nibs, and nuts from G.L. Alfieri Farms. Vercruysse learned to make granola from her food allergy-afflicted mother, who inspired Vercruysse to experiment with sustainably produced foods. This basic recipe lends itself to all kinds of tasty additions: golden raisins, dried cranberries or apricots, maple syrup, coconut, pepitas, sesame seeds — whatever lures you out from beneath the covers.

Still seem like too much work? You can purchase Divinely D’lish granolas at Tutti Frutti Farms Produce Market (5329 Calle Real, 692-1601) or order online at

KK Turtle’s Granola

(makes 41/2 lbs.)

3 lbs. organic old-fashioned (thick) rolled oats (not instant) 1 cup almonds, roughly chopped 1 cup walnuts, roughly chopped 1 cup raw wheat germ 1 cup Marshall’s Farm, or other artisanal honey 1 cup organic expeller-pressed safflower oil, such as Spectrum

Toss together oats, nuts, and wheat germ in a large bowl. In a separate bowl, combine oil and honey. Whisk together and add to oats and nuts. Mix all ingredients together thoroughly with a large spoon or dough scraper. Spread over two cookie sheets.

Bake at 300 degrees for 35 to 40 minutes. While baking, turn granola twice by folding the edges toward the middle using a spatula or dough blade. Spread granola back out to the edges and return to the oven. Let cool completely on a wire rack before adding any dried fruit desired.

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