I'm Matthew and I'm Matthew and I'm Molly and this is spilled milk the show where we cook something

delicious eat it all and you can't have any.

Today we are talking about granola, and we should specify homemade granola, none of that store-bought stuff.

Yeah, I think maybe we were unduly chastened by someone who said we were doing too

many commercial food tastings. We made our own granola today. We're not even tasting any

commercial granola, so take that. Take that commercial granola.

Yeah so I had never no I'd make granola once before I made this granola the day

before yesterday and I had made granola once before and it was not very good.

This one I'm pretty happy with.

But what do you mean by not very good?

Or should we wait?

Maybe we should take a walk down memory lane first.

And my walk's gonna be pretty short,

because I'm not really sure whether I,

I'm sure I ate granola growing up,

but I don't have any strong memories of it.

So my first memory of granola involved a boxed granola called Quaker

100% natural. Oh I did I absolutely remember that. I think that Quaker still makes a

granola but I don't think they call it I mean the like the name of this product was Quaker 100% natural

Granola anyway and it was so delicious. It was it was sweet you know it was kind of like cracklin

oat bran it was a lot like that it tasted way too good to be as good for you as

they promised right I think it was it was full of of fats and preservatives and definitely lots of sugar.

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