On a mountainside in Vermont, beside a stream in the tiny town of Lincoln, sits a sugarhouse that churns out some amazing maple syrup. For 25 years, this small family business has made its syrup the old-fashioned way: over a wood fire — with firewood split by hand and harvested sustainably from the forest. Other eco-conscious methods include the use of of solar power — not fossil fuels — for electricity.

We chose Twin Maple after sampling organic maple syrups from across Vermont. The main sweetener for our Original granola, which has no refined sugars, the maple syrup is baked slowly into the granola until golden brown.

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