About Knola
Everything we choose to include, and everything we choose to leave out.
It started with a bowl.
Knola began in a home kitchen in Montrose, Colorado, with a simple frustration: every granola on the shelf was either candy in disguise or tasted like cardboard. We wanted something that actually did a job — real protein and fiber from seeds and nuts, slow energy from oats, and a little sweetness from honey instead of syrup.
The first batches went to friends. Then to a folding table at the farmers market. Now they go into white bags with a gold seed on the front, and out the door to people who read labels.
[Klara — replace this with your own story: how you started, why "clean functional nutrition" matters to you, anything about your background. 2–4 short paragraphs is plenty.]
How we make it
Small batches, baked low and slow so the honey caramelizes without burning and the clusters stay crisp. We never use seed oils, refined sugar, preservatives, flavorings, or fillers. If you can't buy it at a grocery store and pronounce it, it isn't in the bag.
Made on the Western Slope
Montrose sits between the San Juans and the Black Canyon — high desert, big sky, long growing season. It's a good place to make food that's meant to be taken outside.
You'll find us at markets and events around the region through the summer and fall. The store here ships year-round anywhere in the U.S.
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