In 2019, I developed a granola recipe that was and featured inside The Veg Out Project Recipe Series. It was nutrient sense, seriously delicious, my kids devoured it, and everyone who tried it loved it.

When the pandemic hit in 2020, it was time to pivot in my service based business. The granola continued to come to mind, as it was the perfect, convenient done-for-you meal or snack food as we all navigated life with so much more on our plates. This was my pivot!

So, I got to work with ingredient sourcing, choosing organic gluten free rolled oats, pure PA maple syrup, organic unrefined, cold pressed coconut oil + a variety of raw nuts & seeds. We started toasting organic thick cut coconut shreds, and is was, well...  the Best Ever.

We’ve kept the recipe gluten free + vegan, pack every batch with pure PA maple syrup and love, and in those first few weeks, produced over 225 pounds of plant fuel out of a tiny 3 rack oven.  We quickly grew into a shared commercial kitchen space, expanded our product into dozens of local small businesses and cafes, and hired a production team.  

It’s been a wild whirlwind full of growing pains & gratitude.

Click here to meet Best Ever Granola, a woman owned, Pittsburgh born company.