Dad's Premium Granola

Get your own!

Don Moore of Dad's Premium Granola
Don Moore of Dad's Premium Granola (Photo by John Anderson)

The domain name this dad came up with for his website – a contraction of "get your own!" – made me smile immediately, because it mirrors exactly what happened at my house with Dad's Premium Granola. I bought a package of gluten-free, agave-sweetened almond granola and put it in the "special gluten-free foods just for me" area of the kitchen ... and opened it one morning to find it nearly gone! My husband confessed that he'd been sneaking a little every morning (this is a man who usually doesn't like a food unless queso or french fries are involved).

Apparently, this scenario is so typical for Dad's customers that it has become an inside joke at the company. "My granola has caused a lot of roommate trouble!" relates Dad, otherwise known as Don Moore. "I started making it about four years ago, just for myself. But I just couldn't keep it around; it kept disappearing as fast as I could make it! Have I mentioned that I have sons?" Family and friends encouraged Moore to sell it, which he now does at the Barton Creek Farmers' Market.

What exactly makes Dad's Premium Granola so special? The main difference is how it is sweetened. Moore uses maple syrup in all his recipes, which gives it a ton of flavor, a very light sweetness, and a crunchy texture. This is something that most granola makers simply don't do, because maple syrup is extremely expensive. "I've started substituting agave nectar for brown sugar too," relates Moore. "People are always saying to me what they love about my granola is that it isn't too sweet."

Moore also uses plenty of nuts; every recipe contains cashews, almonds, or pecans, and organic unsweetened coconut also helps give it a wonderful texture. All regular recipes are $8 a pound at the farmers' market, and the recipes made with certified gluten-free oats are $10 a pound. You can also find Dad's Premium Granola at Wheatsville Food Co-op, FreshPlus, Thom's Grocery, and on the breakfast menu at Magnolia Cafe.

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