The Story of Lucy’s Granola


lucy's granola

If you haven’t heard the story of Lucy’s Granola yet, here it is:

One Saturday morning six years ago, Lucy forgot to bake a cake for the monthly library bake sale in her small town of East Blue Hill, Maine. Always thinking, Lucy took the big batch of granola she had just made, split it into mason jars and took it down to the bake sale. The granola sold out quickly and soon neighbors were coming to Lucy’s door requesting more.

Now Lucy’s Granola can be found in grocery stores in 15 states!

Fans of Lucy’s Granola say it’s lighter and sweeter than most granolas.

Lucy’s Granola isn’t just for breakfast. Here, for example, is a recipe for granola cookies.

1 cup (2 sticks) unsalted butter

2 1/4 cups brown sugar, packed

2 1/4 cups Lucy’s Granola (any variety)

3 tablespoons flour (we used all-purpose, but you could experiment with other flours)

pinch of salt

1 egg lightly beaten

1 teaspoon vanilla

Preheat oven to 375°

Heat butter and brown sugar in a saucepan over medium heat, stirring frequently until butter has melted and mixture is smooth. Stir in flour, salt, vanilla, egg and granola.
Drop cookie batter by small teaspoons onto parchment lined baking sheets. Use a small amount of dough– these are going to spread out! Leave 2 inches between each cookie.
Bake for 5-7 minutes. They will spread out and bubble. Be careful not to over bake.
Allow to cool on the cookie sheet for 30 seconds and move parchment and cookies to a rack to cool completely.
Store in an airtight container.

Come pick up some of Lucy’s delicious granola at the Stonington Farmers Market on Friday.


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