One guy. A low oven. Rolled oats, raw honey, and a stubborn refusal to rush. Granola made the slow way, for people who taste the difference.
FIG. 01
[ signature jar · 440g ]
It never started as a ritual — just a tray of oats and a drizzle of honey, made whenever the last jar was empty. The trouble was, it never lasted. Every batch ran out sooner than planned, and the smell of it toasting made the whole house stop and pay attention. Friends asked for jars. Then their friends did. I never set out to run a granola company; I set out to make one thing, and make it properly.
Every batch is turned by hand, tray by tray, watched until the clusters catch that deep amber they only reach when you resist the urge to hurry. Nothing is machine-blasted, nothing is drowned in syrup to fake a crunch. The crunch is earned — every tray cools completely, untouched, so the clusters set before a single jar is sealed.
I buy honey from our local Food Club and oats by the sack, not the pallet. It costs more. It takes longer. It means I can only make so much in a week. That, I've decided, is exactly the point.
— The Granola GuyMaker · Toaster · Jar-filler
No fluff, just flavour. Rolled oats toasted low and slow in coconut oil and raw honey, with a splash of pure vanilla and a pinch of salt. Unapologetically simple.
Rolled oats tossed in coconut oil and raw honey with a warm hit of cinnamon and a pinch of salt, then toasted with plenty of shredded coconut, chopped almonds and chia seeds. Crunchy, nutty and easy to love — the bowl you'll come back to every morning.
Rolled oats coated in peanut butter and raw honey, then toasted with almonds, pecans, pumpkin seeds, chia, flax and coconut shavings and finished with a pinch of salt. Tart dried cranberries cut through the richness. Salty-sweet and filling in the best way — the kind of breakfast that carries you through to lunch.
Our most generous blend, with more nuts and seeds than oats. Rolled oats, cashews, whole and flaked almonds and a hearty mix of seeds, tossed in coconut oil and raw honey with Ceylon cinnamon and flaky sea salt. For anyone who picks the best bits out of the bowl first — here, it's all the best bits.
Every Wednesday I send out what's toasting that week and open a handful of jars for delivery. Small batch means first come, first served.