Granola, Greenville County Schools

Serves: 
100 servings

This granola recipe from Greenville County Schools in South Carolina was developed by a high school student and Chef Ron Jones. The student had been “kind of waging a war on us,” says Eileen Staples, director of food and nutrition services. To get the student to buy into the foodservice program, Jones invited him to the kitchen to work on creating a recipe that he would like to eat. The granola is used in a yogurt parfait that is offered every day for breakfast.

Ingredients

2 ½ lb. oatmeal

⅓ cup cinnamon

1 ½ cups vegetable oil

1 cup honey

1 cup maple syrup

2 cups brown sugar

⅓ cup vanilla extract

6 oz. raisins

Steps

1.     Preheat oven to 325°F.

2.     Combine oatmeal and cinnamon in mixer and blend on low speed.

3.     Add the rest of ingredients except raisins and continue to mix until all ingredients are thoroughly mixed.

4.     Divide mixture evenly between 18-by-26-by-1-inch pans. Bake for 10 minutes.

5.     Remove from oven, stir and continue baking for 10 minutes.

6.     Remove from oven. Allow to cool and mix in raisins. Note: May be stored for future use in airtight containers.

More From FoodService Director

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

FSD Resources