Nature's Indulgence Granola | Wine | Salt Lake City | Salt Lake City Weekly

Nature's Indulgence Granola 

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Not a bacon & eggs type of gal, Rebi Burdett was tired of being served mediocre varieties of granola on Saturday mornings while eating breakfast out with her husband. So, with a bowl, spoon, oats, honey and an oven, she set out five years ago to make the best batches of granola she could, tweaking recipes until satisfied. Now, products from her Ogden-based company, Nature’s Indulgence, are nationally distributed and include five varieties of granola, all made by hand: NutBerry Maple, Cherry Chocolate, Lemon Blueberry, Vanilla Nut and Cranberry Almond.

Assembled in the company’s industrial-size kitchen, the process is fairly straightforward: “We have stupidly big bowls that we combine everything in. Then, we stir by hand in 25-pound batches,” Burdett says.

The person who runs the kitchen, Natalie Summers, is also her best friend. “[It’s] a true artisan product you make by hand. It blends better, and there’s better ingredient distribution,” Burdett says. “Our passion is giving people the best granola possible.”

That involves sourcing quality ingredients. Burdett says tasting sessions with her mother, Claire Swift—the company’s product developer—involve lining up 15-plus varieties of maple syrup (or other ingredients) to discern the best flavors and textures. Each is meticulously researched and tested and is always bought from small craft sellers, and locally when possible. That’s why the granola’s price point (12.5 ounce, $9.99) is set high.

Locally, the granola can be purchased from Cali’s Natural Foods, The Store and Whole Foods. Burdett and crew are also frequently at farmers markets and in-store demos—which she prefers over traditional retail venues. “It’s so fun to see our customers change,” Burdett says. “Some people started out saying they aren’t granola people, but now they’re coming every week. They’ve slowly progressed into it and converted to a healthier lifestyle.” Currently, the company is also beginning to develop muesli and granola bars, along with raw and gluten-free granolas.


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