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46 W. Philadelphia St
York, Pa 17401

717 814 9648


Spicy Thai Peanut Coleslaw

Sarah Mock

Coleslaw is a classic side dish but not everyone is a fan of the creamy classic. Try our twist when you switch up the flavors with this Asian-inspired recipe and be sure to include our Spicy Thai Peanut from the Sarah's Savor Snacks collection. Coleslaw has never been tastier with the addition of this blend of cashews, peanuts and oats with its kick of spice. 


  • 1 bag Sarah's Savor Snacks - Spicy Thai Peanut (gluten free, non GMO, vegan)
  • 1/2 red bell pepper
  • 2 cloves garlic
  • 3 tablespoons ginger root (about 3" piece)
  • 1 large bag cole slaw mix

Other optional tasty additions

  • snow peas
  • bean sprouts
  • green onions
  • bok choi
  • 1/4 cup olive oil
  • 5 Tablespoons soy sauce
  • 3 tablespoons grapes oil
  • 1 teaspoon sesame oil
  • 1/4 cup white vinegar
  • 2 tablespoons brown sugar


Julienne the red bell pepper.

Peel the ginger root.

Added tip: freeze the remainder of the ginger root for future use.

Finely grate the 3" of ginger root on a micro plan grater. If you don't have a micro plane grater, mince the ginger root finely.

Do the same with the 2 cloves of garlic.

Use 2 tablespoons of the olive oil to sauté the garlic and the ginger. This will bring out the natural sugars in the ingredients and caramelize them slightly. Don't over cook the garlic or it will become bitter.

Allow to cool completely.

Add the rest of the wet ingredients to a mason jar.

Add the garlic and ginger.

Close the jar tightly and shake vigorously until the brown sugar has dissolved and the dressing has combined completely.


Toss together the coleslaw, red peppers and Sarah's Savory Snacks, Spicy Thai Peanut.

When it is time to serve, toss the dressing over the coleslaw.

Enjoy this crunchy, spicy Asian-inspired side dish at your next get-together or serve it with dinner. 

Almond Granola Blueberry Crisp

Sarah Lanphier

We had the pleasure of taking part in the Sweetest Pint Beer & Berries Tour last weekend. We had a blast! We were VERY excited to see so many new faces in our store. 

This time around the tour's theme was berries. We were tasked to create a dish that serves 160 people that features berries in some way and also highlighted our main product offering. We immediately thought of a fruit crisp that used our granola as the topping. 

Since blueberries are my favorite berry it was an easy decision to pick the fruit... but the granola was difficult because I can't seem to pick a favorite! At the end of the day, I went with our Almond clusters that paired beautifully with the blueberry compote. 

This is a very easy dish to make and oh so crowd pleasing...


16 oz. frozen blueberries (thawed)
1/4 cup cornstarch
1 lemon (zest and juice)
2 tbs. water
1/2 cup raw sugar
1 tsp. ground ginger
1/4 tsp. sea salt

2 cups Almond Cluster Granola
2 Tbs. melted coconut oil
2 Tbs. brown sugar


Preheat your oven to 375 degrees. In a bowl mix together the blueberries, lemon zest, raw sugar, ginger and sea salt. In a glass whisk together the cornstarch, lemon juice and water until the cornstarch is completely dissolved and no lumps appear. Mix the cornstarch slurry into the blueberries. Pour the blueberry mixture into a 9x9 baking pan. 

In a food processor pulse the granola, coconut oil and brown sugar until the mixture becomes crumbly. Top the blueberries with the granola mixture forming and even layer so that the blueberry mixture is no longer visible. 

Cover the pan with foil and bake for 30 minutes. Uncover and bake for another 10 minutes or until the topping is browned. Cool to room temperature and serve with strawberry ice cream.