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
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources