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 divinelydlish.com.

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.