On
Newsstands
Now
Current Issue

Morning Eats: Wooden Spoon’s Granola

|

I’m already a fan of the Wooden Spoon Cafe & Bakery‘s creative sandwiches and buttery snickerdoodles, but last week, the house-made granola caught my eye—and now I’m addicted.

The secret to the crunchy cereal is the lemon zest that brightens up the golden oats and toasty almonds. Jason Burgett, who co-owns the Highland spot with his wife, Jeanette, says he uses about three lemons per batch. He adds half the zest after combining oats and almonds with browned butter, honey, maple syrup, and kosher salt. Then, after the mixture bakes and cools, he adds more lemon, while also stirring in plump raisins, currants, or dried apricots.

Advertisement

Tip: Top a bowl of Noosa Yoghurt with Wooden Spoon’s granola, and you’ll never go back to the boxed stuff. It might even inspire you to make your own.

2418 W. 32nd Ave., 303-999-0327

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

Recommended for You

Newsletter Signup

Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone. Sign Up