Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
When we say everyday granola breakfast bar here, we mean that we (and anyone else who we know who has gotten a hold of them) eats these bars for breakfast every day.
Our bars are inspired by a now sadly long-gone granola bar at the popular New York City bakery Ovenly. I used to buy bags of them to take on work trips so I’d have something reliable to eat on the plane or in the airport, both of which were largely food deserts at the time. (Though it was truly amazing how great the food became at the airport before the coronavirus!)
Over the years, however, Ovenly’s beloved bars morphed. First the recipe changed, because of issues getting a hold of dried cherries. Then the slab-like bars turned into petite cookies that just weren’t the same without the heft.
We’ve recreated these bars with a few special twists of our own, using New York State oats, of course, to start.
For bursts of flavor, we use:
- a mix of roasted buckwheat seeds (also known as kasha) from Birkett Mills
- sunbutter from Once Again Nut Butters
- two types of dried cherries from Singer Farm Naturals: the dark Morello-type Balaton sour cherry and the lighter Amarelle-type Montmorency cherry
- 70% cacao Peruvian chocolate vegan mini chips from the awesome and sustainability-focused bean-to-bar chocolate maker Pascha (seriously–all the non-vegans tell me it’s the best chocolate they’ve ever had and proceed to eat handfuls of chips straight out of the bag)
This is a single serving of this product.