Granola, cereals and muesli

Granola, cereals and oatmeal: what to look for in the ingredients

I want breakfast to make nutritional sense every day. What matters is a short ingredient list, less added sugar, more fibre and a clear label. That’s why we build our range on honest whole-grain ingredients and recipes without palm oil.

What you’ll find in this category

• Granola & crunchy muesli — baked mixes with whole grains, nuts, seeds and often dried fruit.
• Cereals — flakes, puffs and rings with a focus on lower sugars and a short ingredient list.
• Oatmeal & rolled oats — minimally processed bases with natural fibre (including beta-glucans) for quick preparation.
• Selected items in bio quality and also gluten-free (see the declaration).

Subcategories: strengths and when to choose them

Granola & crunchy muesli

• Baked profile → natural crunch; ideal when you want texture and variety.
• Higher nut/seed content → quality fats and great flavour; mind the serving (typically 40–60 g).
• Tip: pair with protein (yogurt, kefir) and fruit for longer satiety.

Cereals

• Quick option for a “pour-and-go” breakfast; the key is a short ingredient list and lower sugars per 100 g.
• Moderate sweetness and no palm oil → better everyday routine.
• Tip: add protein and a few nuts/seeds for balance.

Oatmeal & rolled oats

• Minimally processed → universal base; easy to control portion and sweetness.
• Fibre (including beta-glucans) → a practical choice for a steadier morning.
• Tip: ratio 1 : 2 (oats : liquid), cook 3–10 min; soak overnight for 6–12 h.

How we select products

We look at: sugars per 100 g (we prefer lower sweetness), fibre content, type and count of ingredients (the shorter the better), the oil used (we prefer no palm oil) and clear allergen/gluten-free information.

How to read the label in practice

• Compare “of which sugars” per 100 g and aim for higher fibre.
• Check the ingredient order (what’s listed first is present the most); we avoid unnecessary colourings and flavourings.
• Flavour with spices, cocoa or fruit; if sweetening, use less thanks to stronger flavours (e.g., quality jam, honey or sparingly coconut sugar).

Everyday tips

1. Serving sizes: cereals 30–50 g, granola 40–60 g, oats 40–60 g (dry); adjust to activity.
2. Protein (yogurt, kefir, quark) + nuts/seeds → a balanced breakfast with longer satiety.
3. Sweetness: taste first, sweeten afterwards; the goal is to keep sugars in check.

Want to learn more? Read our blog post: Healthy & Tasty Cereals.

FAQ

Note: Always check allergens and the exact ingredient list on the specific product label.