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Granola Sampler

Sophisticated cereal.

$36 (Was ) + $ shipping surcharge
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Product Details

This granola is so good, that no open bag has lasted longer than a few hours in our Food52 office. This sampler includes a bag of each of the following flavors (4 bags total, each bag is 12 ounces):

Classic Strongman Granola: This cinnamon-scented version is hearty and full of superfoods like flax and chia seeds. Coconut chips and nuts give it some crunch, and raisins, cranberries, and apricots lend some chew.

  • Ingredients: Rolled oats, unsweetened coconut chips, pecans, walnuts, dried apricots, raisins, cranberries, sunflower seeds, brown sugar, canola oil, agave syrup, flax seeds, chia seeds, Saigon cinnamon, and fleur de sel.

Salty Sweet Granola: Fleur de sel and maple syrup blend together in this addictive snack. Dried cherries, pistachios, and pumpkin seeds add a little extra punch.

  • Ingredients: Rolled oats, pistachios, organic unsweetened coconut chips, dried sour cherries, pumpkin seeds, extra virgin olive oil, brown sugar, grade B maple syrup, chia seeds, and fleur de sel.

Aromatic Rosemary Granola: We were skeptical of this flavor, but it's quickly become a staff favorite. It leans savory, but is still sweet from brown sugar, agave, and currants.

  • Ingredients: Rolled oats, organic unsweetened coconut chips, cashew nuts, brown sugar, currants, extra virgin olive oil, pumpkin seeds, agave, chia seeds, fresh rosemary, black pepper, and fleur de sel.

Bitter Chocolate Granola: Chocolate cereal? Works for us. This extra-crunchy version has three kinds of chocolate: cocoa, nibs, and dark chocolate. Cherries and walnuts keep it from tasting one-note, and the cinnamon adds a subtle finish.

  • Ingredients: Rolled oats, walnuts, dried cherries, canola oil, chocolate nibs, dark chocolate, organic cocoa, pumpkin seeds, grade B maple syrup, brown sugar, chia seeds, fleur de sel, and Saigon cinnamon.

Sourced from: Blackbird Food Company

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Photography by James Ransom.

Care & Notes

3 month shelf life (unopened).

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