O.S.M.

Created more than 50 years ago, The Bunnery’s Oats, Sunflower Seeds, and Millet mix is as popular as ever.

//By Samantha Simma

On a crisp morning in Jackson Hole, a line forms outside The Bunnery. Inside, cast iron skillets sizzle with pancakes studded with oats and sunflower seeds, while loaves with toasted millet cool on open racks. For decades, this scene has repeated itself. At the center of it all is a blend locals know by heart and visitors buy to take home: O.S.M.

Short for Oats, Sunflower Seeds, and Millet, O.S.M. is a foundational component of The Bunnery’s identity, one that’s followed people home in the form of bagged baking mixes for nearly half a century.

The O.S.M. recipe dates back to 1974, when Laurel A. Wicks—known to most as Bru—began experimenting with whole grains in her home kitchen. Her early creations took shape under the name Bru’s Buns & Breads, and in 1980, she opened The Bunnery Restaurant & Bakery, just off Jackson’s Town Square.

The original O.S.M. mix was created with a straightforward goal: to bake food that was both nourishing and satisfying. In present day, The Bunnery’s team carries forth Wicks’s belief that “Eating is a vital part of our lives every day! The quality of the ingredients determines the outcome of the product—because the foods that we consume literally become us.” In conceiving the original recipe, Wicks chose oats for fiber, sunflower seeds for protein and crunch, and millet for its subtle, nutty flavor and nutritional value.

Today’s O.S.M. mixes are a range of retail products rooted in the same grain trio and made using unprocessed ingredients and no preservatives. They are blended and packaged in small batches in Jackson Hole. There are flavored versions like blueberry, coconut-vanilla, and double chocolate that offer variation without straying far from the original formula.

Find O.S.M. at JH Marketplace, Aspens Market, and Victor Valley Market, and, of course, The Bunnery (you can also order online at bunnery.com). For guidance—or inspiration—The Bunnery also sells a cookbook written by Wicks herself. Get Your Buns in Here includes the original O.S.M. recipes alongside suggestions for adapting them.

Original O.S.M. Granola is the most popular granola in The Bunnery’s line and blends oats, coconut, sunflower seeds, walnuts, and almonds with a touch of wildflower honey. It’s as good eaten by the handful on a chairlift as it is stirred into yogurt or paired with fresh fruit. Additional varieties—Cranberry Nut Vanilla, Banana Honey-Nut, Blueberry, and Golden Flax and Chia Seed—offer something for every taste. $12 for 12 oz.

When baked in a standard loaf pan, O.S.M. Bread Mix produces a dense, seedy slice that holds its shape in the toaster or alongside soup. Its base delivers a hearty texture and toasty flavor. Many home bakers fold in mashed bananas, shredded carrots, or other add-ins for a personalized loaf. At The Bunnery, O.S.M. bread and rolls appear daily with breakfast plates, soups, salads, and quiche—helping the kitchen go through up to 30 pounds of it each day. $7.50 for 19 oz.

The Bunnery’s Original O.S.M. Pancake & Waffle Mix remains the most popular in the O.S.M. line. A crisp-edged waffle with a soft, nutty center, or a tender pancake, it’s a mix that works well beyond breakfast. Try it as a base for muffins, energy bars, or even as a savory pairing for creamed chicken.  $7.50 for 18 oz.

Ready in about a minute, O.S.M. Oatmeal—a mix of oats, cracked wheat, oat bran, wheat bran, millet, and sunflower seeds—makes for a warm, filling breakfast. At the restaurant, it appears year-round as a side or main dish for those who want a simple, fortifying start to the day. At home, it’s easy to finish with fruit, honey, or spices. $10 for 15 oz. JH