Food Poetry Poetry

Chocolate Hazelnut Earl Grey Granola

chocolate hazelnut earl grey granola- anneliesz

This is where you write something pithy.
This is where you tell a funny joke.
Or where you share a photo to awaken
an urge inside for just one bite.
Life comes to us, a whole pie, lattice intact.
We share one slice. We take one for ourselves.
We feast in quiet corners on the crumbs or lick
the juice pooling by the fruit so none of it is waste.
This is where I try to make you like me.
This is where I pretend it doesn’t matter if you don’t.
This is where I tease you with something sturdy
like oats, wickedly bathed in oil and simple
syrup, hazelnuts knocking into chocolate chunks.
And I take out one bowl for you and I take out
one bowl for me that we might sit in the silence
of our thoughts, knowing all we can do is feed
the need to be known even if we appear
as composite photos of our actual selves online.

chocolate hazelnut earl grey granola- anneliesz

Chocolate Hazelnut Earl Grey Granola

You can find the Earl Grey syrup recipe and several other ways to use this simple sweetener in Steeped. The hazelnuts make this granola great, coated in Earl Grey syrup. I’m already a fan of hazelnuts and citrus, so this pairing continues the love affair. I detest the flavor of canola oil and do not find it neutral in flavor. If you don’t have safflower, try using grapeseed instead. I add the chocolate at the end so it doesn’t melt into the granola but instead keeps its girlish figure. I like to eat this with almond milk or cow’s milk. And let me just say if you like to slurp cereal milk, you will find the dregs of this granola subtly redolent of sweet Earl Grey.

Makes 4 to 6 servings

4 cups old-fashioned rolled oats

1 cup chopped hazelnuts

½ teaspoon kosher salt

1 tablespoon sesame seeds

1/3 cup plus 2 tablespoons Earl Grey simple syrup

¼ cup safflower oil

2 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips


Preheat the oven to 275F. Line a roasting sheet pan with parchment paper. Stir together the oats, hazelnuts, salt, sesame, syrup, and oil in a large bowl with a wooden spoon until coated. Dump and flatten the Earl Grey oat mixture into a thin layer on the prepared pan. Cook for 40 minutes, removing the pan in eight minute intervals, to stir the granola and flatten it back into a thin layer before putting it back in the oven. Cool the granola for 10 to 15 minutes before mixing in the chocolate. Store the granola in a sealed container in your pantry.

chocolate hazelnut earl grey granola- anneliesz


Earl Grey Lollipops

Earl Grey Lollipops - Lollipop Love BookPicture this: a get-away car, a driver, and a passenger with two cookbooks in tow. Is this you headed on a grand summer adventure? Maybe. I hope you will be excited for a spate of book reviews I’ve got coming up. Think of it as a Summer Required Reading List of sorts that will be several parts cookery and several parts poetry with a dash of memoir stirred into our class-is-out cocktail. Sometimes on road trips, I am the passenger, and I’ve always had a proclivity for reading in the car. Our first book of summer came all dolled up in muscovado and turbinado from Shauna Sever. Today, I want to bring to you hard crack. Another way of saying that is here comes a sweet surprise in Lollipop Love by Anita Chu. Do candy-makers have a special sense of humor? I hope so.

It’s no mistake that I took Real Sweet and Lollipop Love on that 48 hour road trip. Several years ago, Anita, Shauna, Irvin Lin, and I all organized a food blogger bake sale for No Kid Hungry. For two fun years, the four of us banded like the Three Amigos (although, maybe that makes one of us D’Artagnan and the analogy is better suited to Musketeers?). Each of us figured out how we would contribute and it worked brilliantly, especially with the phenomenal addition of eager, passionate food blogger volunteers who baked and decorated some tempting treats. We had Celia to thank for letting us set up our pop-up bake shop outside of Omnivore Books and years later, we remain friends.

At one of those bake sales, I first schemed to make a granola with green tea and liked it so much that it got tucked into the pages of my cooking with tea book. Back then, the aspiration of writing a cookbook had not happened for me yet and so I saluted Anita and Shauna as they took to their kitchens publishing several books (Anita: Field Guide to Cookies and Field Guide to Candy) and (Shauna: Marshmallow Madness and Pure Vanilla). Call it fate, call it kismet, call it a lot of hard work and sinkfuls of dirty dishes or packed refrigerators with trials 1 through 8, but all of us are cookbook authors now with Irvin’s first book, Marbled, Swirled and Layered is coming out Spring 2016. Imagine, then, my delight that my first book’s launch date happened to coincide mere weeks from Shauna’s and Anita’s.  If life is sweet, it’s because of the company we keep.

Earl Grey Lollipops

This brings us to lollipops. Lollipop Love is a slender, small book of 96 pages. As a novice candy-maker, I appreciated that the basic sugar lollipop recipe accompanies the reader onto almost every page. A good book instructs and inspires opportunities for departure. While the basics of lollipop making remain largely the same, some flavor combinations exist that excite and make me want to pull out my heavy-bottomed saucepan and get busy boiling. I’m drawn to flavors like the mango-chili lollipops (page 49) and the pink hued rosewater-saffron lollipops (page 35). If those sound a bit exotic, she also includes recipes for boozy lollipops like the Beer Lollipops (page 44) and what would be a knock-out for New Year’s Eve, Champagne and Glitter Lollipops (page 42).

The book is divided into three sections, not counting the technique primer at the beginning. I like that she masterfully educates for any skill level and shows the process to make a batch of lollipops simply. Section one explores sugar lollipops and denotes the flavors mentioned above. If you tend to be sweet on caramel, section two is for you. I’ve been eyeing the Passion Fruit-Caramel Lollipops (page 67) or the Almond Butter Crunch Lollipops (page 73). Section three focuses on chocolate lollipops and has me thinking ahead to a fun form of evening entertainment. Who wouldn’t want to dip peanut butter lollipops into chocolate (page 90) as a do-it-yourself dessert?

You will need a few essential supplies to get started, namely, lollipop sticks, lollipop molds, and a candy thermometer. And, here’s a genius tip from the Kitchn on quick and easy clean-up. Once you’ve set up your candy-making station, in less than 30 minutes you will have freshly brewed lollipops.

I say brewed because, of course, I knew I needed to make her Peach Tea Lollipops (page 33). In the headnote, she recommends that you can use any tea, so I opted to use Earl Grey instead to give a bouquet full of bergamot scented suckers to a friend for her birthday. One thing she notes is that when brewing the tea you want more astringency from it, so plan on brewing black tea for around 6 to 8 minutes . Switch it out and brew your favorite green tea, or concoct Honey-Chamomile Lollipops (page 45) for an herbal infused throat soothing hard candy.  There’s a lot to love about lollipops.

Lollipop Love Book Review

Earl Grey Lollipops

adapted ever so slightly from Anita Chu’s “Peach Tea Lollipops” from Lollipop Love.
Reprinted with permission.

Store the lollipops in cellophane bags, tied off tightly and in a cool, dry place where they can be kept for 1 month. The recipe calls for light corn syrup, which isn’t high fructose corn syrup, but the kind used to make pecan pie. If you’re not keen on corn syrup, try her recipe for Sweet Agave Lollipops on page 52 instead.

YIELD: 24 small (1 1/2-inch/4-cm) or 10 big (2-in/5-cm)

1 cup / 200g sugar

1 cup / 240ml brewed Earl Grey tea

1/4 cup /60ml light corn syrup
Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.

Combine the sugar, tea, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 300F/149C (hard-crack stage). Immediately remove the saucepan from the heat.

Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.



Fresh Fennel Lychee Spring Rolls with Black Tea Dipping Sauce

VEGETARIAN RECIPES- Fresh-Fennel-Lychee-Spring-Rolls-with-Black-Tea-Dipping-Sauce_IMG7743

We stop to smell the roses. We stop to find their petals caress our fingertips, soft as rustling silk. We find their sweet aroma lingers into the rest of our day, its faint residue a recollection of gathering the mind swell of remembering we are part of life once.

Travel can be such a disjointed event, as if excising a limb from the rest of the body. Apart from the central nervous system, the phantom limb pains come in as text messages from the body of I miss you. Come home soon. With it comes the setting off to explore and entrench oneself deeply into the alien environs even if there is a modicum of familiarity in the place being visited. The adage, “You can never go home again” bodes true. Regardless of how deeply ingrained a place is with your spirit, something about you has changed since you last visited and the same is true of the place. Perhaps it’s the old house knocked down to build a McMansion or the discovery of a second bakery opened up in the quaint small town.

Life does not stop as we move forward by plane, train or automobile. People still get married and people still die. We are just out of pocket to respond accordingly.

Recently, I traveled for a wedding and found myself consoling the bride in her dressing room. Her hair piled high and her face made up, she fanned her eyes to try to avoid letting tears that tugged at the corners from making their imprint in mascara. Some things you can talk away and others assert themselves as unexpected guests that you can’t politely escort out. We sat there in the bridal dressing room with me trying to make the bride laugh, using my recent comical comings and goings as fodder. I succeeded once, but what transpired is not something easily passed off.

On the day of the wedding, a day several years previous that the father of the bride had passed away from cancer, the mother of the groom did not wake up but was instead non-responsive and rushed to the hospital, in the midst of her own battle with cancer. The classical guitarist charged through his set of music and repeated the set as the wedding was delayed and inevitably started without the groom’s parents present. We hold the bitter and the sweet enough to understand that’s why we’ve been given two hands. Ultimately, the joy of two families forging as one played itself out. The mother and father of the groom arrived at the end of the reception, their presence such a sweet gift and a reminder that like the bubbles we blew as the couple departed, our lives are iridescent and infinitely fragile.

Another trip followed. This time a phone call pulled me from the reverie of being ensconced in the small town where I ventured for a self-imposed writing retreat. After the usual cavalcade of conversation, we arrived at the gist of the phone call, the death of our friend and landlord. Just a week prior, he had been brought home with his living room outfitted to accommodate his hospital bed. I had barged into the room to usher in our eagerness to have him back and to give him a box of cereal. As my eyes took in the situation and the whiteboard with the words “difficulty swallowing” scrawled by black dry erase marker, the cereal box felt superfluous and I stood there trying to cheer the man whose blue eyes used to dance with the playfulness of a vibrant zest for life but now appeared lackluster. “See, I’m not teasing her,” he said as he proceeded to tell me how I looked more svelte. Ever the generous bighearted fellow, he tried to pull himself from the bed to sit on the couch, wanting to properly spend time with his guest. We each acknowledged this misstep with “maybe later in the week” and my reclamation of the cereal box for a promise to make something “ridiculously good- a pureed soup!” He smiled at me and I told him I would come visit again in a few days.

We see what we want to see.

While his stalwart spirit had diminished and he appeared shrunken, I let myself believe he would be on the mend as he had been countless times before and that soon, we would hear him hollering through the floorboards when the Glasgow Celtics scored a goal or singing a song in his assured tenor. Sometimes what is required is bending to what must be, and finding the grace to let what will be begin its unfolding. The news on this telephone call with me as far from home as I could be without leaving the United States left me feeling distant and trying to process this new fact and that I would miss the memorial service. That his hand was held by his life partner in his final moments – that he rested comfortably as his spirit departed from his body makes the finality of his passing bearable and gives levity to something so somber.

During that stint on the East Coast, I talked with a fellow writer about how the seasons evoke themselves into friendships. Where one friendship may be in its peak of summer, another settles into autumn or winter. I have stopped fighting this natural progression. Call it a Darwinist evolution of living that as we change and others change, paths will diverge. Just as the bride and I have held our friendship since our mothers’ meeting in lamaze class, so too the landlord and I find our friendship pinned to the memories of recollection, a flower pressed in between pages of a favorite book.

How sweet and rare are the friendships of kindred spirits who have moved far away and upon meeting up again, things resume as they once were. These are valuable gifts. 

In spite of what is happening around us, people still get married and people still die. In this truth lies the wisdom to celebrate the moments and opportunities as they come- to smell the roses and let their lingering aroma envelop us with sweetness.

Fresh Fennel-Lychee-Spring-Rolls-with-Black-Tea-Dipping-Sauce




YIELD: Makes 20 spring rolls

My friend Pamela taught me how to make spring rolls years ago when she lived in the Mission district and we would get together weekly for dinner and conversation. I look back on those times with the fondness of creating community and a long-lasting friendship. This past weekend with a birthday party potluck in store, I found myself thinking of Pam and her Mango Spring Rolls. Given that the birthday girl has a bit of an adventurous foodie flair, I thought she wouldn’t mind this revision as our potluck dish, even as I gifted her with Dark Chocolate Campari caramels and two books of poetry- one by Kaminsky and another by Prado. Indeed, the spring rolls brought a bit of  surprise by lychee that makes them a tasteful and refreshing dish for summer potlucks or parties. You’ll find the black tea brings a bit of astringency to this dipping sauce that complements rather than masking the subtle flavors of lychee and fennel.

20 fresh lychees

½ fennel bulb

½ cup fresh mint leaves

3 ½ ounce rice noodles

20 rice paper wrappers


1 tablespoon English Breakfast black tea

1 cup water

1 teaspoon sambal oelek (chili paste)

¼ cup rice vinegar

1 garlic clove, minced

1 ½ tablespoon raw honey


  1. Bring 4 quarts of water to a boil in a medium sized pot. Turn heat off and add in the rice noodles to soak for 10 minutes. Assemble your mise en place (“putting in place” all the bowls of fillings) while the rice noodles soak.
  2. Peel skins off of lychees. Then peel the lychee off of the nut in quarters. Set aside in a small bowl. Cut the fronds off of the fennel bulb and then cut the bulb in half. Then cut into thin matchstick slices and set them aside in a bowl. Pull fresh mint leaves off of the stem and place them in a small bowl.
  3. Drain the rice noodles and then run cold water over them until cool. Set aside to drain the water from the noodles. Fill a pie plate or medium sized pan with warm water (whatever will fit the diameter of the rice paper wrapper). Position a dry cutting board next to the pie plate and you’re ready to go.
  4. Dunk one of the rice paper wrappers into the pie plate until submerged under the water and soft (between 10-15 seconds- you can tell when the rice paper goes from feeling inert to pliable). Remove the rice paper from the water and place on your cutting mat. Once you’ve gotten the rhythm of filling the rolls, put a new rice paper wrapper into the water as you’re filling the ready-to-go wrapper.
  5. Place a few pieces of fennel sticks in the middle of the rice paper (about 2 large ones and 2-3 small pieces). On top of that, add a pinch of rice noodles (eyeball it at about 1 tablespoon) and make sure they’re nice and snug in that middle section. Place 4 quarters of lychee over the noodles lined up like a marching band. Then place one large mint leaf or two smaller ones atop. Next, sprinkle on a smidge of green onion.
  6. Now that you’re ready to wrap, take the top section of the rice paper and fold it down. Take the bottom section of the rice paper and fold up. Pull the left side of the rice paper wrapper and fold it in tightly. Then flip and roll the rice paper wrapper toward the open right side until the roll is sealed. Place in a large casserole dish, butted up against one another. Keep rolling until you’ve exhausted your ingredients.
  7. Make your dipping sauce by setting the water to boil over medium high flame. Once the water is boiling, add in the tea leaves and turn the flame down to medium. Steep tea leaves for four minutes. Turn off heat and strain tea from the tea leaves. Set aside. In a small bowl (or pint sized mason jar), add rice vinegar, honey, sambal oelek and minced garlic, whisking together. Add in two tablespoons of the brewed black tea and whisk until combined. (You can add more to taste).


NOTE: If you struggle with the rolling technique, it should become easier as you do it. My first rolls always seem to be a practice run and opportunity for a teaser taste test.




Green Tea Coconut Rice


I’m a bit obsessed with Matcha green tea.

Maybe it has something to do with the bright grassy flavor that almost makes the mouth pucker. Perhaps it’s because with Matcha, you drink the entire tea leaf, not leaves infused in hot water and then removed. It could be the disarmingly green color and hear me clearly, it should be bright and bold.

The color actually reflects the quality of the tea. While there are cheap versions of Matcha out there, you’ll find them to be dull in color and flat in flavor. Spend the money and invest in good Matcha. You might find yourself newly obsessed. This Japanese green tea typically is served infused with hot water and a special whisk to froth it. Often times, and in the United States it’s become popular to whisk Matcha with hot milk for a creamy beverage.

Maybe you’ve tried Matcha and you didn’t know it. If you’ve guzzled a Green Tea Smoothie or licked and slurped Green Tea ice cream, then chances are pretty high that you too have lapped on the luxurious green tea that is Matcha.

So it’s not such a far leap to consider how that bright, grassy flavor might deepen the creamy decadence that is Coconut Rice. I give you two suggestions below: for a more subtle Green Tea Coconut Rice, use only 2 teaspoons of Matcha and you’ll find the tea will paint the rice kernels a pale green with a flavor profile that is creamy, almost sweet with a slight green tea finish. For something a bit more bold and pictured below, use 2 tablespoons of Matcha green tea and you’ll find a much more pronounced tea flavor, a bright green hue with a slight creaminess of coconut. This bolder Green Tea Coconut Rice really works well and stands up to Asian cuisine like the Thai take-out we ordered for dinner earlier in the month.

SIDE DISH RECIPES- green-tea-coconut-rice




YIELD: 6-8 side servings

This is one grassy and stark green rice. If you want something a bit more subtle where you get the green tea flavor in the finish with the coconut milk playing front fiddle, use only 2 teaspoons of Matcha. I tried it this way and it is a subtle cerulean green with a creamy slightly sweet flavor that ends on a grassy bright note. I prefer mine with more tea and even found it stood up to the flavors of Thai food when we paired it with take-out earlier in the month. It’s your call. I wouldn’t suggest swapping out light coconut milk for the real deal. It’s really quite pronounced of a difference and your rice is left wanting that supple quality that the full fat milk brings to it and the mingling with tea. Also, I tried this recipe with basmati rice but found the texture to be superb with a long grain white rice which served as a great canvas for the flavors. Special thanks goes out to friend Caryl at Lotus Foods for giving me samples of their specialty Mekong Flower rice to test in the recipe. It cooked up beautifully and gave a great texture.

1 1/2 cups water

2 tablespoons Matcha green tea

2 cups long grain white rice

1 13.5 ounce can coconut milk

  1. Rinse rice twice and discard rinsing liquid. Set aside.
  2. Bring water to a gentle boil. Measure out your Matcha and place in a measuring receptacle (like my Pyrex 2 cup measuring glass), slowly whisk in the boiling water. Now this is key: while you are eventually going to add enough water to the Pyrex glass to equal that 1 ½ cups, initially during the whisking stage, you want to only pour in a little bit of water- say ½ cup as it will make whisking easier. As you notice that any large clumps or notice that your tea is without clumps, add the rest of the hot water and whisk.
  3. Add your coconut milk and whisked Matcha tea to a heavy pot and place over high heat, stirring together. Once you find that the coconut milk and Matcha have integrated well and you are beginning to have larger bubbles on the surface of the liquid, add the rinsed rice and stir.
  4. Cover your pot and turn down the heat. Simmer for 20 minutes on low heat.


This is a very versatile and unexpected side dish. The key is to pair it with foods that will not overpower the Matcha and coconut flavors.  I’ve provided a few ideas to get you started. Let me know if you come up with your own pairing suggestions.

FISH- Consider pairing with a filet of salmon or perhaps this Confetti Tilapia.

VEGETARIAN- Serve with a side of the white beans from this stew.

CHICKEN-  Try this with roasted chicken seasoned with garlic, ginger and shallots.


You could dice fresh coconut and throw it into the pot for an extra punch of coconut or textural difference. You could even toast some unsweetened coconut and then sprinkle some on top of your finished fluffed rice as pictured above. I find that the rice is lovely without either of these additions, though I tried it with both. Your choice.




Green Tea Granola


This past Saturday, early in the morning, we decked out tables with pink and coral tablecloths in front of Noe Valley Pets and nearby Omnivore Books. As San Francisco food bloggers arrived with their freshly baked goods, we assembled them into categories by price and hugged the participating bakers or in my case tackled them with iPhone instagram photo-taking.

san-francisco-food-bloggers-bakesale san-francisco-food-bloggers-bakesale-tableomnivore-books

A box of cherry chocolate macarons flanked a box of mini macarons on one table. On another gorgeous loaves of sprouted wheat sourdough and miso rye bread sat near a dark chocolate earl grey tart. Dispersed over the tables we positioned s’mores cookies near bubblegum marshmallows and gluten free chocolate chip cookies.

allison from bake your heart outstephanie-shih-desserts-for-breakfastariel-jutkowitz

Peanut butter chocolate dream bars schemed with nearby peanut butter and jelly cheesecake bars. Chocolate raspberry sables were situated near strawberry tarts. From the cheery presence of a table well filled with sweet treats, passersby began meandering over to the San Francisco Food Bloggers Bake Sale before we opened.


Throughout the day, a steady stream of people popped by the table as bakers mingled, catching up with old friends and meeting new ones. This is truly one of the joys of participating in something like a bake sale.

From the desire to do good in our community comes community. This is priceless.


I have enjoyed working with Anita, Irvin and Shauna the past few years to organize the bake sale. In fact, I still remember befriending Irvin that first year as we both were the only bakers to bake gluten free. New friendships have been a bake sale perk. All of the amazing volunteer food blogger bakers make the bake sale one happy event. Aside from this, our reason to bake is bigger than us. At Taste of the Nation, there was a prevailing attempt to keep front of mind the reason for the fete and likewise, we had some good opportunities to talk with people at the bake sale who walked by, interested in baked goods as much as the cause at hand. It surprises me still to hear the statistic that 1 in 5 children in the Bay Area are at risk of hunger.

Being a part of the nationwide Great American Bake Sale and joining hundreds of home cooks baking across the United States for Share our Strength is something that reminds us that the issue is much larger than just something occurring in the Bay Area. The work being done to bring awareness and resources to the issue is far bigger too. I’m happy to report raising $1140 for Share our Strength was a sweet way to spend a Saturday in Noe Valley this April.



A healthy food blogger friend and I chatted recently and he lamented that bake sales never have healthy choices from which to choose. I apparently decided to take that as a challenge and whipped up a batch of granola with just enough oil and a hint of sweetener. I had a tendency of munching on a few tendrils of Gyokuro tea leaves at my desk with their walnut flavor and had been toying with baking them into granola for a while now. I’ve baked it into shortbread cookies for the Bake Sale for Japan last year. This is not a particularly sweet granola. Instead, you’ll find it to be slightly roasted in flavor  from the amaranth, sesame and oats with a delightful nutty accent of the walnuts and green tea mingling with just a hint of maple syrup and agave. I give some suggestions of how to modify this recipe in a few end notes.

YIELDS: 7 pint sized mason jars (perfect for a bake sale fundraiser – cut out colorful labels listing the ingredients so shoppers with food allergies can be informed.)

4 cups rolled oats

2 cups chopped walnuts

1/4 cup sesame seeds

3 tablespoons amaranth

1 cup sultanas (golden raisins)

2 tablespoons Gyokuro green tea

6 tablespoons grapeseed oil

3 tablespoons agave

2 tablespoons maple syrup

1/4 teaspoon cardamom

1/4 teaspoon kosher salt


1. Preheat oven to 350. Place a sheet of parchment onto a four-sided baking sheet.

2. Place a pan over medium high heat and let the pan get hot. Test that the pan is hot enough by putting a drop of water in the pan. If it sizzles, then the pan is hot enough and you’re ready. Pour the amaranth in your hot pan 1 tablespoon at a time. The amaranth pops quickly, so take heed for they will burn quickly.

3. Pour the popped amaranth after it’s popped, into a bowl with oats, walnuts, sultanas and sesame seeds. Stir the mixture.

4. In a small sauce pan and over low heat combine the grapeseed oil, maple syrup, agave, cardamom, salt and Gyokuro tea leaves. Stir until heated through and combined. The green tea leaves will tinge the sweetened oil slightly.

5. Stir the green tea oil into the oat mixture until coated. Pour the green tea granola onto the baking sheet and spread it out evenly. Bake for 25 minutes in the oven and stir twice during the baking. Place the baking sheet of granola on a rack after it’s done to harden and cool.

MAKE IT GLUTEN FREE: Use certified gluten free oats in place of regular rolled oats. Also, if you’re going this route, make sure all equipment used is thoroughly washed down if it might have come in contact with gluten. Keep all wheat products and products with gluten segregated from your work surface and away from ingredients you’re using to make your granola.

LIKE IT SWEET: Add another tablespoon of maple syrup. That will still only give you a slight maple flavor. If you really want it sweeter, my suggestion would be to top some vanilla yogurt or other flavored yogurt which are typically pretty high in sweetener with an ounce of granola.