Calvin Virgilio is quoted on the back of every bag of The Granola Factory granola, explaining what makes each one of his mother’s recipes special. He is now the director of operations, but, as a kid, he was working at his family’s bed and breakfast, The Bethlehem Inn, making beds. His parents started making their famous honey pecan granola in 1988, and by 2010 you could find bags of it, along with other flavors, on the shelves of 17 Wegmans stores in Pennsylvania and New Jersey. “I didn’t realize how lucky I was to grow up with such an amazing cook. Our Sunday meals that my mom would make were delicious, but it wasn’t until I went away to college and became in tune with food that I realized how special it was,” Virgilio shares.
“My mom was always the creative brain and my dad the entrepreneur. He was the one that bagged up the granola and pitched it to Wegmans in the first place.”
Virgilio has a bit of both from his parents. He majored in accounting, loving the strategy and problem solving, but he also enjoyed the creativity of a kitchen. After graduating from college, he joined the family business in 2011. “It is so satisfying to know people enjoy your food,” says Virgilio. “It makes them happy and it becomes part of people’s everyday routines.”
The Granola Factory is all about sharing that joy. For instance, their Maple Crunch Granola Clusters started as a collaboration with another Lehigh Valley native brand. It was developed for Toastique (the gourmet toast eatery in Southside Bethlehem) and is now one of Virgilio’s favorites to sprinkle over yogurt. This month, The Granola Factory has teamed up with pro runner Katelyn Tuohy to create her own signature granola, which is a combination of Tuohy’s two favorite Granola Factory flavors: honey pecan and toffee almond.
Here, Virgilio is sharing the recipe for his Greek Yogurt & Granola Pops with Summer Berry Compote. It is one of his kids’ (pictured above) favorites and includes that perfect combination of granola and yogurt paired with a delicious berry compote. “Granola is a simple food, but we just need simple great-tasting real food to bring us together,” says Virgilio. “That is what is so cool. It is part of the breakfast table, it is part of the baked goods made with it and it becomes who we are and what we share.”
These popsicles can be an easy, healthy treat, allowing folks to incorporate more granola into their day. Though, you could always enjoy it straight from the bag, of course. It is just that delicious.
Greek Yogurt & Granola Pops with Summer Berry Compote
Berry Compote
2 tsp. cornstarch
1 Tbsp. brandy
2 cups fresh blueberries
2 cups fresh strawberries
½ cup white sugar
1/3 cup honey
Dissolve cornstarch in brandy in a small bowl and set aside.
Combine mixed berries, sugar and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2–3 minutes.
Remove from heat and let cool to room temperature.
Greek Yogurt & Granola Pops
1 ½ cups plain whole-milk Greek yogurt
3 Tbsp. whole milk
¼ cup + 2 Tbsp. honey
1 Tbsp. vanilla extract
1 cup The Granola Factory original honey pecan granola
10 popsicle molds (Virgilio recommends one by Miaowoof, sold on Amazon)
Berry compote
Combine the Greek yogurt, milk, honey and vanilla extract in a small mixing bowl.
Add granola to the yogurt and stir to combine thoroughly.
Arrange popsicle molds on your work surface. Pour a generous spoonful of the yogurt and granola mixture into the bottom of each mold.
Add a spoonful or two of the berry compote. Continue layering yogurt and granola with the compote until molds are filled. Tap the molds lightly against the counter or use a popsicle stick to work out any air bubbles between the layers.
Insert popsicle sticks into each mold and freeze until solid, about six hours.
To unmold, run the popsicle molds under hot running water for a few seconds and gently pull the popsicles out of the mold.
Tips
Like ice cream, a good yogurt pop needs high-fat dairy. Virgilio likes the Fage 5-percent-fat yogurt because it yields a creamier popsicle rather than an icy one.
Mix the granola into the yogurt rather than layering them separately. This will allow the oats to soften and the yogurt to take on the flavor of the granola, much like it does in a yogurt parfait.
Add honey to your liking: After adding the ¼ cup honey, taste it for sweetness, and add more based on your preference in flavor.
The berry compote recipe will yield more than you need for this recipe. Enjoy the leftover compote on top of ice cream or with a yogurt and granola parfait. Or freeze and save for your next round of yogurt pops!
Published as “Beyond the Menu” in the June 2024 edition of Lehigh Valley Style magazine.
