Granola

Ola is part of the recent wave of egregiously overpriced but surprisingly good boutique granolas (is "boutique granolas" redundant?).

I also hope to try the much-lauded Early Bird.

The great film director Les Blank makes (non-commercially, alas) the best granola I've ever tasted. He's promised to send me a recipe, but for now, there's this laconic comment: "Olive oil is good. Nowadays, I don't cook anything but the organic rolled oats and only lightly roast the nuts, almonds and hazel nuts more than the walnuts and pecans."

Here's a particularly good recent interview with Blank by Vice Magazine (not much granola content, though).