From the March 2015 issue

Zingerman’s Granola Recipe

Zingerman’s Delicatessen is a Tree Town food staple, producing piles of made-to-order sandwiches with premium ingredients daily in its colorful Kerrytown locale.

Deli chef Rodger Bowser is a bit of an institution, too. This Ann Arbor dad first brought his culinary chops here 18 years ago, and loves keeping the menu fresh.

The backstory to one of his latest additions – granola – has family ties, as well.

“We’d been looking for a good granola recipe for the deli but we couldn’t find one we liked,” explains Bowser. “Most of them just had too much sugar in it.”

Meanwhile, at home, Bowser’s wife Giedra kept making the snack, much to delight of their boys Loki, 7, and Astas, 5. And hers was just right.

Bowser, who admits not being a granola fan, loved the deep flavor and crunchy texture of this version. He’s now making big batches, which you can find for sale at Zingerman’s – which turns 33 years old on March 15.

Why not stop by for a bite? The bright décor and cartoony lettering and illustrations lend a kid-friendly vibe. Bowser always recommends first timers start with Zingerman’s go-to sandwich, the Reuben. Or try something new.

That’s just what he recommends for kids. “Expose them to a wide variety of foods,” says Bowser who, back when he was a kid, recalls working alongside lunch ladies and taking home ec classes. His boys might be chips off the block.

“My kids eat canned fish. Not every kid is going to go for a can of sardines,” he admits. “But you’d be surprised what kids will end up liking.”

We’d wager this granola is a sure bet!

Ingredients

Bowl one

  • 3 Tbsp. coconut oil
  • 1/8 cup honey
  • 1/2 cup 
maple syrup
  • 1/8 cup 
brown sugar
  • 1 tsp. 
cinnamon
  • 1 tsp. vanilla
  • some salt

Bowl two

  • 2 cups oats
  • 1/4 cup 
sliced almonds
  • 1/4 cup walnuts
  • 1/4 cup cashews
  • 1/4 cup pumpkin seeds
  • 1/4 cup pecan pieces

Directions

  1. In a small pot over medium heat, combine seven ingredients (coconut oil, honey, maple syrup, brown 
sugar, cinnamon, vanilla and salt) until well mixed and coconut oil is melted. Stir most of the time.
  2. In a separate bowl, combine the other six ingredients (oats, sliced almonds, walnuts, cashews, pumpkin seeds and pecan pieces).
  3. Pour liquid mixture over nut-and-oat mixture and mix until combined. (Bowser then suggests letting the oats soak for 15 minutes; “Optional, but we like it.”)
  4. Spread onto a baking sheet. Bake at 350 F for 35-40 minutes, stirring around every 15 minutes.

Zingerman’s Delicatessen

Known for its fresh ingredients and bold flavors, this spot draws a vibrant crowd of students, families, business people and foodies alike.

  • Address: 422 Detroit St., Ann Arbor
  • Hours: 7 a.m.-8 p.m. daily till March 14; 
7 a.m.-10 p.m. daily starting March 15
  • Phone: 734-663-3354

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