This granola wouldn’t exist without my Mom.

She was ahead of her time — feeding four hungry kids organic, pasture-raised, grass-fed, all-natural foods long before it was trendy. At the time, we didn’t appreciate it much. We’d happily sneak off to our grandparents’ house for Oreos and soda. But eventually, after moving out and no longer having her cooking to come home to, my Mom’s way of nourishing people stuck with me.

This granola also wouldn’t exist without an IBS diagnosis at 26.

It came out of nowhere, and for nearly two years, I felt like I was sitting on the sidelines of my own life. Endless tests, procedures, and countless doctor visits left me more confused than comforted.

Somewhere along the way, I discovered sourdough as a way to heal and reconnect with real food. Bread, muffins, blondies, pancakes, pizza crust, pie crust — if it could be made with sourdough, I made it. But no matter what, I kept coming back to this granola — a recipe my Mom originally shared with me.

What started as a simple comfort became something much bigger.

This granola is a tribute to my Mom, to real ingredients, and to finding something good in the middle of a difficult season. I still eat it almost every day, and I truly hope you enjoy it too.