Rosemary with Currants
The Flavor that started it all.
Jamie first began making this signature recipe in high school for all her friends—it was the unexpected flavor combination they couldn't get enough of that encouraged Jamie to start the business.
Today, we make this recipe the same way it started. We infuse fresh rosemary leaves into the base of our granola, coupled by the delicious buttery combination of ghee and honey. Then, we toss our crunchy clusters with sweet, chewy currants for a positively obsession-worthy blend. Trust us on this one.
organic gluten-free rolled oats, grass-fed ghee (clarified butter), local honey, sliced almonds, organic coconut chips, organic brown sugar, heirloom pumpkin seeds, zante currants (currants, sunflower oil), rosemary, sea salt
Contains: Dairy, coconut, tree nuts
Our Rosemary Granola is incredibly versatile— try it on:
Greek yogurt with a drizzle of honey, fresh figs, and a sprinkle of flakey sea salt
A fresh kale salad with roasted apples, goat cheese, pickled red onions, and pumpkin seeds
Lemon or pear ice cream
Or eat straight out of the bag!
Taste our Rosemary Currant Granola, and you'll be wildly convinced. Years ago, I stumbled upon a bakery in Brooklyn that combined the aromatic rosemary with the delightfully sweet currant, in the form of a scone.
Inspired, I began combining these flavors in my granola and soon enough, all my friends, family, and classmates began asking for it.
We always use fresh rosemary leaves in our granola (never dried) so that our rosemary imparts a delicate, herbal aroma that's subtle enough with notes of lemon or ginger. The perfect balance of savory and sweet with layers of flavor.
We know you'll love it—enjoy!