Shop Small. Give Big. Go Local. (And Make Granola.)

By Meredith Feingold
December 13, 2013

Meredith Feingold, a Pittsburgh native and University of South Carolina grad is the Website and Social Media Manager for the apparel company Straight Up Southern.

The last Thursday of November marks a pivotal point in the holidays. It signifies the start of a shopping frenzy, but more importantly, it marks the beginning of a downward, sugar-induced spiral. Every year I vow to the sugar gods that this year will be different.

This year, I will show control over their sweet temptations and limit myself to one macaroon at the office, and just one glass of Champagne at the Tacky Christmas Sweater Party. The key is moderation. 

But Oh! Who am I kidding? Even moderation can be taken in moderation (especially during the holidays). Like many during the holidays, I find myself in a month-long Willy Wonka whirlwind with new treats coming my way daily. Truffles, chocolate covered pretzels, donuts – you name it, I’ve tasted it.  And then there’s the holiday baking that involves numerous required taste testings. After all, if my sweet tooth isn’t satisfied, I sure know yours won’t be!

So this year, as I sat down to plan my Christmas baking plan of attack, I wanted to take a lighter approach from years past.  We shall call it A Christmas Revolution. 

Granola has always been a favorite snack of mine: a subtle hint of sweetness, a light crunch to every bite, and knowing this treat is slightly healthier than those devilish chocolate truffles. These are just three reasons of many why granola will be my sweet gift to give this year.

With so many local businesses in the Midlands, join me as I go local when choosing ingredients for holiday baking.   By supporting your local mom and pop shops and weekend farmers markets, you’re investing in your community.

 

This Christmas, my gift giving motto is: Shop Small. Give Big. Go Local. The local star of the granola recipe? Steel Cut Oats from Anson Mills, located in the heart of downtown Columbia. Anson Mills’ certified organic grains can be found online at www.ansonmills.com, along with multiple retailers including Soda City’s newest family member, Nest, a makers’ market full of local finds.

 

Whether you’re baking, buying, or just enjoying the sweets of the season, always remember…your New Year’s Resolution is just weeks away. Happy Holidays, my sweets.

 

Ingredients
3 cups rolled oats (I used a mixture of Anson Mills Steel Cut Oats and rolled oats)
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins or dried cranberries
Directions
Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Recipe adapted from Alton Brown
 

This weekly food column is curated by Tracie Broom, who serves on the board at Slow Food Columbia(http://www.slowfoodcola.org), publishes The Yum Diary, and is a founding partner at Flock and Rally: Events + Communications for a Brave New South. Follow her at @theyumdiary on Twitter. 

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