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Jeong’s Granola
Monday, September 7, 2020

Jeong Im Herbert was once told that to be a good artist you must be a good chef. She took it to heart and now creates fabulous recipes along with her incredibly talented portraits of dogs, fish, clouds and even pencils.

Jeong, who came to the United States 16 years ago from South Korea to study art at San Francisco Art Institute, spends summers in Sun Valley with her husband David Herbert, principal tympanist for the Chicago Symphony Orchestra.

She recently paid a visit to Marie’s Kitchen to share her “best ever” granola recipe—a recipe she concocted after finding others too sweet and not crunchy enough. It constitutes a filling breakfast before a long hike or a tasty snack fueling that bicycle ride up Galena Summit.

And, while you’re waiting for it to bake, check out Jeong’s photorealist art at or on Facebook at Jeonglm Yi Pet Portraits.


3 cups oats

2.5 cups nuts—your choice (Jeong uses 1 cup cashews, ½ cup pecan pieces and 1 cup pumpkin seeds)

1 cup unsweetened coconut flakes

1 teaspoon salt

½ teaspoon cinnamon

½ teaspoon cardamom

1/3 cup, or less, brown sugar

½ cup olive oil

½ cup honey—more if you prefer

Large pinch of black or yellow sesame seeds and/or flax seeds (optional)

Preheat oven to 300 degrees. Combine oats, nuts, coconut flakes and sesame/flax seeds in a large bowl.

Combine and mix well the salt, cinnamon, cardamom, brown sugar, olive oil and honey in a small bowl. Pour into the bowl of dry ingredients and mix well.

Spread on a large cookie sheet, using aluminum foil for east of cleanup. Bake 40 to 45 minutes on the center rack. Stir every 15 minutes or so.

NOTE: You can substitute agave or maple syrup for the honey. Adjust the sweetness according to your taste.


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