A Visit to Nice Farms Creamery
Chef Gretchen Hanson’s visit to Nice Farms Creamery and sixth-generation dairy farmer Bob Miller is a master class in the importance of sustainable agriculture on the Eastern Shore.
Most granola you buy at the store is loaded with sugars–some good, some bad, but still sugar. A better option is to toast your own ingredients and bind with a healthier sweetner.
Ingredients
SERVINGS: About 3 cups
- 3 cups whole quick oats
- 3 tablespoons Nice Farms unsalted butter or coconut oil
- 1 cup diced dehydrated and unsweetened fruit of any variety
- ½ cup Agave nectar or maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
Heat butter in pan on medium heat and add oats. Toast until turning light brown and add chopped dehydrated fruit and spices. As soon as aromas are releasing and fragrant, drizzle with sweetener and incorporate thoroughly. Put on cookie sheet lined with wax paper. Let cool. Serve vanilla or plain Nice Farms Creamery yogurt topped with granola.
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