Morning Eats: Wooden Spoon's Granola

October 2010

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.

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