Kristyn Klassen has always enjoyed Sundays. For her, the first day of the week is about friends and family and taking the time to restore herself. A day to slow down a bit and be in the moment.
Sunday Granola is gluten, grain, dairy, and refined sugar-free and was created by Kristyn in response to her own food intolerances. It was created with the desire to feed and nourish the body with delicious, wholesome ingredients.
Kristyn didn’t grow up planning to be a granola guru, it just happened.
How it happened was a combination of a granola loving roommate and Kristyn’s discovery of her food intolerances. Her roommate opened her eyes to the versatility of granola and her food intolerances introduced Kristyn to a different way of eating. Kristyn loved making her own granola and gave it to family and friends but never intended to sell it. It was these same family and friends who encouraged her to start the business, and her love of Sundays gave her granola its name.
In the beginning, a grocery manager heard her talking about Sunday to a friend and asked her to bring it in, and slowly it has spread to retailers across Calgary and recently joined the CultivatR lineup.
The original Sunday Granola flavour was Cinnamon Coconut. Kristyn swapped the oats for organic coconut to get rid of gluten and used honey for sweetener. Then she created Maple Tahini, tahini being made from ground sesame seeds and maple syrup being a favourite Canadian sweetener. She sources her all-organic ingredients locally and is educating herself on sourcing as Sunday Granola grows. This has also led to her embracing the importance of local food production practices and the positive impact they have on growing communities.
So Many Uses
Sunday Granola has a place in our diets besides just the breakfast table. Kristyn uses it as a salad topper, to sprinkle in smoothies, as the topping for fruit crumble, with yogurt or ice cream, and it’s great with berries or eaten with nut butter.
As Kristyn pours her passion into Sunday Granola (all while working a full-time job), she is taking opportunities as they come and enjoying creating something everyone can feel good about eating.