The Granola Recipe (maybe) Synchro

finished granola

This morning, I received an email through an iCloud account I use so rarely that I don’t even remember the password. It was from someone I don’t know – Grayce MacDonald -  and the subject heading read: Granola.

 I thought, Huh?

I know two people who have recipes for making granola from scratch –  our friend Carol Bowman and Rob, who got his recipe from Carol. Only a few days ago, Rob commented that he’d given the recipe to his biking friend, Don. I don’t eat Granola for breakfast. Every morning, I have the same thing – a grapefruit and half an English muffin – so I have no clue why this person I don’t know sent the recipe to me.

I asked Rob if he knew anyone named Grayce MacDonald – maybe a Facebook friend – with whom he was trading Granola recipes. Nope, he said, and asked to see the recipe.  He noted that Grayce’s recipe calls for slivered almonds, while the one he and Carol use calls for pecans, but otherwise, the recipes are identical.

I pressed reply on my phone and wrote Grayce, thanking her for the recipe but said she probably had sent it to the wrong person.

This afternoon, Rob and I talked about whether this was a synchro. He said he thought it would be a synchro if this Grayce person had gotten the recipe from Carol and then sent it to me, unaware that I know Carol. But it feels like a cluster synchro in the making because it’s the third time in the last few days that this recipe has cropped up.

At any rate, for anyone who would like to make their own granola, here’s the recipe:

7 cups old fashioned oatmeal

1 cup shredded coconut

1 cup slivered almonds

1 cup soy powder

1 cup sesame seeds

1 cup powdered milk

1 cup sunflower seeds

1 cup raw wheat germ

Combine the above in a large pan.

In a separate bowl, beat together 1 cup of honey and a cup of canola oil. Mix the dry and moist ingredients and spread in 2 large cake pans.

Bake at 250 degrees for an hour. After 30 minutes, stir the granola in the pan, bake the remaining half hour, until it’s slightly brown.

Top granola with fresh fruit and or yogurt and enjoy!

And we’ll see if there are any more granola mentions!

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10 Responses to The Granola Recipe (maybe) Synchro

  1. Nancy pickard says:

    Here’s another granola thing to add to your cluster. (Hey! Granola “clusters,” like synchros, lol. ) I don’t like granola. It makes me feel queasy. Weird, I know. A few days ago, a friend kindly gave some she’d made. This morning I threw it away. A bit later, I open your blog and see. . .thanks a lot. . . .granola. : )

    • Rob and Trish says:

      Your comment made me laugh! I can’t eat it, either. It sticks in my teeth. Okay, granola cluster…this proves, I think, that anything can become a cluster synchro!

  2. Don’t know of any granola synchros – but I don’t really know granola. The ingredients sound good so must give it a try.

  3. Darren B says:

    Then I see this post by Granola Glamour about a Synchro Project app. “It’s an app but it’s also part of a larger effort by creator, Lesley Roy and the Yale Initiative in Religion Science & Technology to explore this topic by gathering actual data from real folks around the world.”

  4. Darren B says:

    I saw this statement at a granola web page talking about “…synchronistic integration of our work and home life”-
    “In addition to making Back Roads Granola, we have 7 beautiful llamas that grace our pastures, a flock of entertaining chickens that produce organic eggs for us and our own organic vegetable garden and berry patch that we share with our family & friends. We whole-heartedly embrace our Vermont country lifestyle; it sustains us and allows us to enjoy the synchronistic integration of our work and home life.
    After all these years, we are still Crunchy Granola People.”