I grew up in the San Francisco Bay Area during the 1960s and 1970s, a time that helped shape modern approaches to food and health. The counterculture movement brought a renewed interest in whole foods, raw ingredients, and community farming. Voices like Euell Gibbons promoted the benefits of natural foods and whole grains, and people began seeking fresher, less processed options. That era brought dramatic social change—protests, music, and new lifestyles—and it left a lasting mark on how my generation thinks about food and living.
In Berkeley, alongside the protests and neighborhood activism, a food revolution was taking root. Chefs and food advocates, including Alice Waters, pushed back against mid-century convenience foods and championed fresh, seasonal ingredients prepared simply. The idea was that if people tasted produce picked at peak ripeness, they would better understand the value of organic farming and humane animal stewardship. That movement planted the seeds for the farm-to-table and sustainable food practices many enjoy today.
One iconic food from that period is granola. Versatile and satisfying, granola works as a breakfast cereal, a crunchy topping for yogurt or ice cream, a component in parfaits, or a base for bars and cookies. Layer it with yogurt and fresh fruit for a simple parfait, use it to top a fruit crisp, or pack it as a trail snack. With its mix of grains, nuts, seeds, and dried fruit, granola invites creativity and can be adapted to suit different tastes and pantry items.
Today, when James and I visit Lake Tahoe we often stay at the PlumpJack Inn at the base of Squaw Valley. The inn is intimate and comfortable, with an excellent restaurant and easy access to outdoor activities. Their breakfast includes a memorable granola—robust, crunchy, and full of flavor—which keeps us fueled for hikes, skiing, and exploring the lake. It’s become one of the highlights of our trips and a perfect way to start the day.
This crunchy, fruity, cinnamon-scented granola is perfect for breakfast, a mid-day snack, or as a trail mix on a hike. Use it with milk and fresh fruit, as a topping for ice cream, or simply enjoy it by the handful. It stores well in an airtight container for up to three weeks, though it rarely lasts that long. Feel free to substitute ingredients to match your pantry or family preferences.
- 3/4 cup (1-1/2 sticks) unsalted butter
- 1 cup honey
- 1 cup maple syrup
- 1/2 cup light corn syrup or a similar syrup
- 4 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup slivered or sliced almonds
- 1/4 cup sesame seeds
- 1/4 cup flax or millet seeds
- 1/4 cup unsweetened wheat germ
- 3/4 tsp ground cinnamon
- 1/2 tsp coarse salt
- 2 tbsp canola oil
- 1-1/2 cups mixed dried fruit (raisins, cherries, cranberries, or a blend)
- Preheat the oven to 350°F (175°C).
- In a large saucepan, combine the butter, honey, maple syrup, and corn syrup. Slowly bring to a boil over medium heat, then reduce the heat and simmer for about 5 minutes, stirring frequently to prevent boil-overs. In a large bowl, mix the oats, coconut, nuts, seeds, wheat germ, cinnamon, and salt. Pour the hot syrup over the dry ingredients and stir until evenly coated.
- Lightly oil a large baking pan with the canola oil and spread the granola mixture in an even layer. Bake for 25 minutes, stirring occasionally to avoid large clumps. Remove the pan, stir in the dried fruit, and return it to the oven. Bake for an additional 15 to 20 minutes, or until the granola is golden brown.
- Allow the granola to cool completely before transferring it to an airtight container for storage.
- Yield: about 2-1/2 quarts.