My first job out of MBA was as a Product Assistant at Post Cereals (Kraft Foods). I learned heaps in that position (and even traveled to Battle Creek MI - the homeland!), but never the origin of granola! Thank you for this interesting lesson and for inspiring me to add orange zest to my next batch. YUM!
Love this history lesson! I actually learned some elements of it years ago when I worked on the advertising for a few Kellogg’s cereals (including a short-lived “gourmet” line of cereals inspired by recipes from B&Bs around the U.S.) Anyway, I’m very excited to try your recipe!
What an interesting idea! I have a cookbook from the 80s that’s called Rise and Shine, featuring recipes from small inns and B+Bs across Canada. I do love good breakfast recipes! 💕
My favorite part was actually visited the B&Bs for “research.” ☺️ Your cookbook sounds so fun—I’m sure I’d love it since I enjoy breakfast recipes too!
Wonderful! Thank you for the history and recipe, as well as initiating thought on “original”. When reading this I thought, “and for every famous person who was the ‘real’ inventor of something, there are scores of everyday individuals who’s grandma made something like it long before and didn’t get the credit!” Long live the simple and brilliant home cook!😍
Exactly! If only we focused more on the wisdom and joy of this collective shared history, while lifting up those around us who have contributed to this wisdom. It’s why I love reading @Lori Olson White and @Giovanna Solimando—sharing stories of the history of food traditions that start in our family kitchens.
Thanks Lisa! This was particularly interesting, and I especially loved reading about Marjorie Merriweather Post—she may deserve her own dedicated post in the future 💕
Interesting post as always Elizabeth. Was interested in your recipe or your adaptation. I’ve never used butter when I’ve made toasted muesli, but I’ve also never read a recipe.
You’ve inspired me Elizabeth, I have your modified toasted muesli in the oven this minute, with butter. I’ve added a lot of shaved coconut, as it needed some attention.
The recipe I is use in my bakery is from a Vietnam war draft-dodging American ex-pat who somehow landed in Stratford. He and a couple of buddies started a granola making business in the '70's. After it had run its course, this led to his starting a health food store (which is still owned and operated by his widow). He asked me one day 20 years ago if I would make the granola for his business following the recipe he gave me.
I no longer make it for them, but we sell 25-30 pounds of it per week at the bakery.
What a great history of granola. I make it in our house with 12 cups of oats at a time! Lots of granola eaten around here.
There is a novel The Magnificent Lives of Marjorie Post by Allison Pataki that is pretty good and I learned lots of what you posted here in that book!
Ooh I’ll have to look that up—she fascinates me!
Love granola but I have to be judicious- can add more sugar than I think I’m trying to avoid with my plain yogurt- recipe looks delish!
So true! That is one of the things that I’m constantly tweaking 😊
Love everything food history. So fascinating. I will try this recipe soon. The best of it always came from an unsung chef in a family kitchen.
So true! That’s why carrying in our family traditions is so important 💕
My first job out of MBA was as a Product Assistant at Post Cereals (Kraft Foods). I learned heaps in that position (and even traveled to Battle Creek MI - the homeland!), but never the origin of granola! Thank you for this interesting lesson and for inspiring me to add orange zest to my next batch. YUM!
This was a fun post to write! Lots of interesting history. The orange zest adds great flavour 💕
Love this history lesson! I actually learned some elements of it years ago when I worked on the advertising for a few Kellogg’s cereals (including a short-lived “gourmet” line of cereals inspired by recipes from B&Bs around the U.S.) Anyway, I’m very excited to try your recipe!
Oh, and thank you for the kind shout out! ☺️
What an interesting idea! I have a cookbook from the 80s that’s called Rise and Shine, featuring recipes from small inns and B+Bs across Canada. I do love good breakfast recipes! 💕
My favorite part was actually visited the B&Bs for “research.” ☺️ Your cookbook sounds so fun—I’m sure I’d love it since I enjoy breakfast recipes too!
Truly!!
We marketers had the best jobs!
Truly!
Loved this, Elizabeth. We all might not come out with world-changing originals, but if we continue to create through joy- we are making improvements.
The Granola sounds incredible! Thank you for sharing-
So well said Aki! Creating through joy is a template for happiness, I think 💕
Wonderful! Thank you for the history and recipe, as well as initiating thought on “original”. When reading this I thought, “and for every famous person who was the ‘real’ inventor of something, there are scores of everyday individuals who’s grandma made something like it long before and didn’t get the credit!” Long live the simple and brilliant home cook!😍
💗💗💗
Exactly! If only we focused more on the wisdom and joy of this collective shared history, while lifting up those around us who have contributed to this wisdom. It’s why I love reading @Lori Olson White and @Giovanna Solimando—sharing stories of the history of food traditions that start in our family kitchens.
I’m so glad you enjoyed this, Jenn 💕
Ah thanks, @Elizabeth Pizzinato! See you in a few weeks 🥰
Thanks so much, Elizabeth! And wow, that is a good tagline! Can’t wait to read your new piece (just having my first coffee of the day over here :)
Enjoy! I am so behind on my Substack reading…wish I was at home with a quiet coffee to catch up💕
I think everyone has a story to tell--it just takes discovering them!
Thank you for the shout-out Elizabeth! Food history is always so interesting & often fun 😁
Thanks Lisa! This was particularly interesting, and I especially loved reading about Marjorie Merriweather Post—she may deserve her own dedicated post in the future 💕
What a lovely deep dive into the history of granola and thoughts on originality. Thought provoking! 😍
Thank you dear Lolly! 💕
Thank you Elizabeth for sharing the history of granola! And your reflections on originality, very enjoyable as always.
Yours is on my list to try, Shell! 💕
I adore this post! Thanks for the fascinating history of granola, and this recipe 😘
TY! The recipe is really delicious😊
Interesting post as always Elizabeth. Was interested in your recipe or your adaptation. I’ve never used butter when I’ve made toasted muesli, but I’ve also never read a recipe.
The ingredient list is infinite!
You’ve inspired me Elizabeth, I have your modified toasted muesli in the oven this minute, with butter. I’ve added a lot of shaved coconut, as it needed some attention.
The recipe I is use in my bakery is from a Vietnam war draft-dodging American ex-pat who somehow landed in Stratford. He and a couple of buddies started a granola making business in the '70's. After it had run its course, this led to his starting a health food store (which is still owned and operated by his widow). He asked me one day 20 years ago if I would make the granola for his business following the recipe he gave me.
I no longer make it for them, but we sell 25-30 pounds of it per week at the bakery.
Well, I know what I’m buying the next time we come to visit!💕