About Us
Every flavor, down to the label
Nutrition facts and full ingredient lists for all six flavors, followed by the honest version of the sourcing story: every ingredient in the jar, what it does, and why we kept it.
Nutrition facts & ingredients
"Full" is the printed serving size on the label. "Snack" is exactly half, for anyone measuring out a smaller portion.
Original▸
Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic quinoa crisps.
Blueberry▸
Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic quinoa crisps, non-GMO dried blueberries.
Mango▸
Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic dried mango, organic quinoa crisps.
Coconut▸
Granola (whole rolled oats, milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, herb blend [sugar, cardamom, fennel seed, fenugreek, nutmeg]), organic quinoa crisps, organic dried coconut.
Banana Crumble▸
Whole rolled oats (cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt extract, spices), organic dried banana (tapioca syrup), organic quinoa.
Cranberry▸
Whole rolled oats (milled cane sugar, expeller-pressed canola oil, rice flour, cornstarch, almonds, honey, salt, natural flavor, barley malt syrup, spices), dried cranberry (sugar, sunflower oil), organic quinoa.
Where every bowl starts
Whole rolled oats
The heart of every flavor, and we use the whole rolled grain — not instant, not refined. Whole oats keep all three parts of the kernel intact, which is where their fiber, protein and minerals live. They're best known for beta-glucan, a soluble fiber that's good for the gut and a big part of why a bowl actually keeps you full. Everything else is built around them.
Organic quinoa crisps
The little crunch you notice mid-bite. Lightly puffed quinoa adds a delicate, toasty snap that breaks up the clusters — plus quinoa is one of the few plant foods that's a complete protein, with all nine essential amino acids. It's the texture trick that makes our granola feel light instead of heavy.
Almonds
For bite, richness and staying power. Almonds bring good unsaturated fats, plant protein and vitamin E, and their natural crunch plays against the soft oats and chewy fruit. They're also part of what makes a small bowl satisfying for longer.
This is where the flavors split
We pack in real fruit — when most granolas run just 4–8%. Each flavor gets its own fruit, chosen for taste and for what it brings to the bowl.
Blueberry
Non-GMO dried blueberries. Sweet-tart, and one of the most antioxidant-rich fruits there is.
Mango
Organic dried mango. Bright, tropical and naturally sweet, for a sunnier bowl.
Banana Crumble
Organic dried banana. Soft, mellow and dessert-like, with real banana-bread comfort.
Coconut
Organic dried coconut. Toasty and rich, adding a little extra texture alongside the flavor.
Cranberry
Dried cranberry. Tart and bright — second only to blueberries for antioxidants — to cut the sweetness.
Three sweeteners, kept light on purpose
Each one does a slightly different job, so we can get real flavor and good clusters using less sweetener overall.
Honey
Sweetens and helps the clusters hold together as they bake.
Milled cane sugar
Caramelizes in the oven — where a lot of that golden, lightly-toasted flavor comes from.
Barley malt syrup
The quiet one — lower in sweetness, with a mellow, malty, almost-caramel note that rounds out the flavor and binds without tipping into "dessert."
Real clusters, no gums or fillers
Rice flour & cornstarch
Simple starches that do one job well: hold the clusters together. When they bake with a little moisture and the sweeteners, they crisp up and act as a natural glue — that's how you get clusters you can actually pick up instead of loose dust at the bottom of the bag. No gums or fillers needed.
A straight answer on canola
Expeller-pressed canola oil. A light, neutral oil that lets the oats toast evenly without breaking down or adding any flavor of its own — so the oats, fruit and spices come through, not the oil. We know canola gets a bad rap, so here's the honest version. Most of the criticism is aimed at two specific things, and neither describes how we make granola.
The worry
How we make it
The alternatives, honestly
Mostly saturated fat and solid at room temperature — hardens clusters into something dense and waxy, and its flavor competes with the fruit and spice.
Browns and burns at granola's bake times, and adds a dairy allergen. We'd rather keep the jar simple and plant-based.
As good as it is, its peppery, savory flavor overpowers a delicate breakfast cereal — plus a lower smoke point.
Higher in the fragile polyunsaturated fats that oxidize fastest under heat — ironically the real target of most "seed oil" worry.
The one people are surprised we skip: avocado oil
It's the trendy "clean" choice, but the problem is purity. There's no FDA standard of identity for avocado oil yet, and when UC Davis tested the market they found ~82% of samples were rancid before their expiration date or cut with cheaper oils like soybean — in a few cases, bottles labeled "pure" were almost entirely soybean oil. And the refined avocado oil used in most packaged foods goes through an RBD process (refined, bleached, deodorized) that strips out the very antioxidants people buy it for. We'd rather use an oil we can source with confidence than one where the label and the bottle often don't match.
The part you can't quite name
Herb & spice blend
Cardamom, fennel seed, fenugreek, nutmeg (with a touch of sugar to carry it). Fenugreek has a natural maple-caramel warmth, cardamom adds a bright floral lift, fennel brings a soft sweetness, and nutmeg grounds it. Used lightly, they give the granola a cozy, aromatic depth without ever tasting "spiced." It's our fingerprint.
Salt & natural flavor — the finishing touches
Salt — just a pinch. It isn't there to make things salty; it's there to make everything else taste like more of itself, sharpening the sweetness so the oats, fruit and spice all read clearer. Natural flavor is used sparingly to keep each batch tasting consistent, jar after jar. No artificial colors, flavors or preservatives, ever.
And what's not in here
We pack in glass on purpose.
Allergens: Contains wheat and almonds. May contain other tree nuts. Still have a question about a flavor or a specific ingredient? Reach out through live chat and we'll get you a straight answer.
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