Granola goes Paleo, with the help of three New England companies

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The Boston Globe

Three New England companies have developed Paleo-friendly granolas, using nuts and seeds instead of oats to form a crunchy base, lightly sweetened with honey or maple syrup. They’re delicious on their own, sprinkled on cut fruit, or even on a salad.

In 2011, Dinos and Katelyn Stamoulis of Pawtucket, R.I., founded Paleonola with six flavors (from $8.99 for 10 ounces): Original, Maple Pancake, Apple Pie, Pumpkin Pie, Pina Colada, and Chocolate Fix. Dinos, a former pro hockey player, has been following the Paleo diet since 2008 and was looking for a nutritious snack food; Katelyn developed the recipes. Dinos says, “The fats from nuts are more satiating. You feel fuller longer, and have to eat less.”

Vivian Cubilla-Lindblom of Maple Nut Kitchen in Keene, N.H., makes both traditional and Paleo granola, all gluten-free and vegan, as maple syrup is the only sweetener used. The Paleo line (from $9.99 for 10 ounces), the overall best seller, has four regionally inspired flavors: Northern Berry Harvest (with walnuts and blueberries), Eastern Apple Pecan, Southern Cherry Almond, and Western Cocoa Cayenne. “So many people are sensitive to grains,” says the former financial analyst. “I wanted to offer healthier options.”

In Brattleboro, Vt., Virginia and Peter Vogel of Back Roads Granola have been making certified organic oat-based granolas for six years. Last fall they added a Paleo Coconut Crunch (from $8.99 for 10 ounces), with coconut chips instead of oats. “People are into coconut and all its forms now,” Virginia says. It quickly became one of their best sellers, so they just introduced three more Paleo flavors: Maple Pecan, Apricot Chai, and Pineapple Ginger.

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