Before we even began brunch at Trummer's, Clay and I always talked about doing a granola bar. Perfect for brunch, its light and has pretty much everything you need. I wanted something very soft, unlike most granola bars which pack a big crunch. The base is a rolled oats and feuilletine mixture, encompassing almonds, pecans, dried currants, 60% chocolate chips, white chocolate pearls, muscovado brown sugar and held together by good ol' maple syrup. Bruleed right before serving with raw sugar, along with strawberry sorbet, vanilla chantilly and milk froth; what better way to start the Sunday afternoon?