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York, Pa 17401

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Paleo Pumpkin Pie Featuring Forager Granola

Sarah Mock

Paleo Pumpkin Pie

Fall is in full swing and we are all thinking about what we are going to be serving our friends and family around our holiday tables. We all have our favorite recipes that we like to pull out each year.

Grandma's perfect gravy.

Aunt Linda's sweet potato casserole.

Dad always makes the perfect (ish) turkey.

Your sister makes fudge that everyone talks about for days after they eat it.

But what about you? What will you be bringing to the party?

Look no further. You will wow them with this recipe for Paleo Pumpkin Pie featuring Forager Granola in the crust. This crust goes together easier than any crust you have tried before. PLUS the whole recipe is Paleo!

Paleo Pumpkin Pie

Crust Ingredients:

Paleo Pumpkin Pie

Place all the crust ingredients in a food processor and pulse until it is fine and crumbly.

Paleo Pumpkin Pie

Check it out.

Even a little finer would be perfectly fine.

Paleso Pumpkin Pie

Press the crust into a pie pan. 

I found it helpful to slip a plastic baggie over my hand when pressing the crust into place. Get the crust as even as possible and up the edge of the pie pan. 

Paleo Pumpkin Pie

Keep in mind the crust will shrink back a bit when you pre bake it. It is acceptable to extend the crust a bit over the edge and onto the rim of the pie plate.

Bake at 350 for 10 minutes.

Remove from the oven and allow to cool.

Paleo Pumpkin Pie

While the crust is pre baking and cooling it is time to make the filling!


  • 1 can (15oz.) pumpkin puree (Organic is best!)
  • 15 oz. unsweetened vanilla almond milk
  • ¼ c. honey
  • 2 packets stevia (optional)
  • 2 eggs
  • 2 overripe bananas
  • 2 TBS pumpkin pie spice
  • ¼ tsp. sea salt


Paleo Pumpkin Pie

All the filling ingredients go in the food processor.  Give it a whirl until it is completely smooth. 

Paleo Pumpkin Pie

Pour into your prepared pie crust and bake at 350 for 1 hour or until the center is firm to the touch.

Paleo Pumpkin Pie

Garnish with freshly whipped cream and a sprinkle of pumpkin pie spice.

This Paleo Pumpkin Pie is absolutely delicious! Creamy in texture, full of pumpkin flavors and the Forager granola crust adds a layer of crunch and nuttiness that you will not find in other pumpkin pies. The flavors balance and compliment each other very well. Everyone will be asking you for this recipe! Tell them you found it at Nuts About!

Farm to City Peach Crisp

Sarah Lanphier

We were thrilled to support the 2nd Annual Farm to City Dinner

Three extraordinary non-profits offered an unforgettable dining experience. 

Drawing from the rich and diverse abundance of regional farm, fresh foods, the Horn Farm Center for Agricultural Education, the local chapter of Buy Fresh Buy Local, and Healthy World Café hosted the second annual Farm to City Dinner.

Friends and families gathered together to embrace, celebrate and ensure ongoing access to York County’s rich agricultural heritage and healthy foods. 

Tables topped with the finest fall harvest from local farms, wineries and pastures was the backdrop to this historic event. Music and laughter filled the city as the community gathered to enjoy the feast. -Farm to City Dinner

Our granola was the star of the Farm to City Peach Crisp dessert and due to popular demand we convinced the chef to hand over the recipe so we could share it with all of you. 


Farm to City Peach Crisp (adapted from )


2 cups sugar

1 cup spelt flour*

1 cup Nuts About Granola Plain Jane*

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

pinch of cardamom

1/4 teaspoon salt

1 stick unsalted butter, softened

3 pounds Brown’s Orchards peaches, peeled and sliced 3/4 inch thick*

1/4 cup fresh orange juice

Brogue Hydroponics baby mint leaves for garnish*

Accompaniment:  Buttermilk, Ricotta and Goat Cheese Drizzle

Preparation of Peach Crisp:

Preheat oven to 375°F.  Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.

Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.

Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.

Buttermilk, Ricotta and Goat Cheese Drizzle

Ingredients and Preparation:

1½ cups plain yogurt

½ cup Caputo Brothers Creamery ricotta*

¼ cup goat cheese, crumbled

buttermilk to desired consistency*

maple syrup, to taste

Mix yogurt and cheeses in a bowl.  Whisk in buttermilk, until mixture reaches the consistency a little thicker than that of melted ice cream.  Sweeten with maple syrup, to taste.

*graciously donated by Sonnewald Natural Foods, Nuts About Granola, Brown’s Orchards and Farm Market, Brogue Hydroponics, Perrydell Farm, Caputo Brothers Creamery