Granola
Small batch granola, pressed hard and baked low. Rolled oats, pecans, real maple syrup, and nothing that doesn’t belong — no binders, no fillers, no egg white. The pan goes in flat and comes out in one sheet, then it cools an hour untouched and gets broken by hand. That’s where the clusters come from. Three of them: maple, honey, and a savory one built for the trail. One pan at a time, in Nampa, Idaho.
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Camas Honey Oats — Small Batch Honey Granola
Camas was food before it was a place name — the blue-flowered bulb that fed people on that prairie for centuries before anyone planted an oat there. The prairie kept the name when it went to grain. Honey and oats felt right for it. Same base as the maple, built on honey instead — and honey browns faster, so this one comes out a shade darker and a little deeper. Cinnamon in the dry mix. Pecans, pepitas, chia. Same method: pressed flat, baked low, cooled an hour untouched, broken by hand. Local pickup in the Treasure Valley.
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Galena Maple Clusters — Small Batch Granola
From the overlook at Galena Summit you can see the headwaters of the Salmon — the exact place the River of No Return starts as a creek you could step over. This is the headwaters of our granola: the first recipe, the one the others run from. Rolled oats, pecans, pepitas, chia, folded through warm coconut oil and real maple until every oat is coated. Pressed into the pan hard — harder than feels right — and baked low without stirring. It comes out as one sheet, cools an hour untouched, and gets broken by hand. That's where the clusters come from. No egg white, no binders. One pan at a time. Local pickup in the Treasure Valley.