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email: orders@nutsaboutgranola.com (The BEST way to reach us is via email)

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46 W. Philadelphia St
York, Pa 17401

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Filtering by Tag: granola

PB&J Granola Breakfast Cookie Bars

Sarah Lanphier

With a house full of guests and cookie making a plenty, take a break from tradition with these breakfast cookie bars that are packed full of whole grains, peanut butter and natural sweetness for a hearty on-the-go breakfast that doubles as a tasty treat. 

Add these to your cookie line-up and you have breakfast covered!  


1 cup Peanut Butter
1 cup raw sugar
2 large eggs
2 tsp vanilla extract
1/2 cup organic canola oil
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon

1 cup whole wheat flour
1 cup College Staple Granola

1/2 c. strawberry jelly (melted)


Preheat your oven to 375.

Beat together the first 8 ingredients until it becomes smooth, light in color, and slightly fluffy looking. Add the flour and mix slowly until it is just incorporated. Then, fold in the granola.

Press the mixture into a 7x11 baking dish and spread the jelly over the top in an even layer.

Bake for 35 minutes. Let completely cool before cutting into squares and serving.

College Staple
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Paleo Thumbprint Cookies: Apricot + Ginger

Sarah Lanphier

Classic cookie going back to its roots. 

Classic cookie going back to its roots. 

We recently met the owners of this awesome business, South Georgia Pecan Company, and also had the opportunity to see their operations firsthand. It was AMAZING!

The company dates back to 1913 and is one of the oldest and largest pecan shellers in the country. We snagged a couple bags of their pecan meal and it got our wheels turning... these would make awesome cookies! 

 With the holidays around the corner, what better cookie to reinvent with a healthy twist than the Thumbprint. Here is our take on a Paleo Thumbprint Cookie: 


2 cups Pecan Meal
1 cup Coconut Flour
1 tsp. baking soda
1.5 tsp. baking powder
1 tsp. cinnamon
1 TBS ground ginger
pinch of sea salt
6 TBS coconut oil
3 TBS honey
1.5 tsp. molasses
1.5 tsp. vanilla extract

1/4 cup naturally sweetened apricot jam


Preheat oven to 350 degrees.

Pulse together the pecan meal, coconut flour, baking soda, baking powder, cinnamon, ginger and salt in a food processor or mixer. Add the coconut oil (not melted), honey, vanilla and molasses and pulse until a dough ball forms.

With a 2 TBS scoop or a spoon, place a TBS ball of dough on a baking sheet. Once the baking sheet is filled, press a crevice into the dough balls with your thumb or finger. Make sure you form the sides so that when you place the jam into the crevice it does not run out. Fill the holes with apricot jam.

Bake at 350 degrees for 10 minutes. Let cool before removing from the pan.