#2 Granola Apple Cherry

Granola Apple Cherry. Crispy from buckwheat, not from sugar.

Granola Apple Cherry is a crunchy granola baked in Belgium with apple, cherry, and almond. No refined sugar, no palm oil, no artificial flavors.

Granola Apple Cherry is a baked breakfast granola from I just love breakfast, which gets its sweetness solely from apple syrup. The crunch comes from toasted oat flakes, buckwheat groats, and delicate almond flakes. In addition, there are coconut chips, sunflower seeds, and a splash of olive oil instead of the usual vegetable fats. Dried apple and tart cherry give the mixture its fruity profile. It is a breakfast for all who prefer to taste fruit in the morning rather than sweetness. And it shows that crispiness doesn't have to come from sugar. Unlike loose muesli, granola is baked, not mixed raw. This creates the typical clusters that stick together on the spoon.

Tart and fruity instead of sweet on the spoon

Apple and cherry are closer in taste than one might initially suspect. The apple remains round and mild, while the cherry adds a subtle acidity. Almond flakes and buckwheat contribute a delicate roasted note, which the coconut chips softly round off. This creates three layers in the bite: crispy, fruity, nutty. With twelve grams of sugar per hundred grams, the muesli tastes fruity, not overly sweet. Those expecting a heavily sweetened chocolate granola will find this variety too tart. Precisely therein lies its charm: On the spoon, you taste the fruit and the roasted almond, not the sweetener. The olive oil remains in the background, giving the mixture a fine, almost savory depth that is rarely found in sweet cereals. In cold milk, the granola stays crispy for a long time and only softens after several minutes. On yogurt, it retains its crunch even longer. The coconut chips bring a subtle, tropical note that cushions the acidity of the cherry.

From breakfast to evening dessert

This mixture is suitable for much more than the classic muesli bowl. Three heaped tablespoons over cold plain yogurt, plus a few fresh apple slices, make for a quick breakfast. In warm milk, the flakes swell slightly and become softer to the bite. Over quark with a little lemon zest, it becomes a light dessert. As a crispy topping on baked oven-roasted fruit, it also cuts a good figure. On an apple galette, it replaces crumbly streusel with real crunch. It also finds its place on warm porridge or creamy Skyr. This way, a soft base gets a crispy counterpart. Our tip: Sprinkle the granola just before serving, otherwise it will lose its crunch. The loose bag is less suitable for on-the-go, as the flakes break easily. A nutty alternative for variety in the morning can be found in the Pecan-Almond variety.

Baked in its own bakery in Belgium

Behind I just love breakfast is Natalie Vanderick, who bakes her granola in small batches in Belgium. The process explains the taste. The ingredients are mixed with apple syrup and olive oil and slowly roasted in the oven. This forms small clusters that hold together after cooling. Only this roasting turns loose flakes into a granola with crunch. Buckwheat here is not a grain, but a knotweed plant. It brings a savory, earthy note that a pure oat granola does not possess. Apple syrup is obtained from boiled-down apple juice and sweetens milder than crystalline sugar. The absence of refined sugar has a visible consequence. The mixture caramelizes less strongly and remains lighter than industrially produced cereals. Those looking for the dark, sticky sweetness of familiar breakfast cereals will consciously not find it here. The use of olive oil instead of palm fat is also a peculiarity rarely found in granola.

For all who take breakfast seriously

Granola Apple Cherry is aimed at people who pay attention to ingredients in the morning and still don't want to do without crunch. As a bring-along for weekend brunch, the 250-gram bag makes an impression. It also looks carefully selected in the breakfast basket for overnight guests. It is equally suitable as a small gift for breakfast lovers. Those who place several varieties side by side invite comparison. Feel free to place the Apple-Cherry muesli next to the more wintry Cranberry-Cherry Granola from the same bakery. This turns an ordinary breakfast into a small tasting in the morning.

A breakfast that tastes of apple and cherry — and not of sugar.