Ingredients

Honey, wheat flour (gluten), crushed hazelnuts, crushed almonds, nuts, puffed rice, salt.

Allergens

Gluten and nuts
Possible traces of egg and milk products

Conservation

Store at room temperature, away from sources of heat and humidity.

Nutritional values per 100g

Energy	367 Kcal / 1537 KJ
Fat content (g)	15.4
- of which saturated fatty acids (g)	1.3
Carbohydrates (g)	48.3
- of which sugars (g)	2
Protein (g)	7.2
Salt (g)	0.2

Savoir-faire

Granola should not be confused with muesli. The difference between the two is that granola is cooked, muesli is raw.

The granola made by the Poilâne companions is cooked in an oven heated over a wood fire. Once the gourmet mixture of roasted hazelnuts, almonds, walnuts, puffed rice, wheat and honey is ready, it is placed on large baking sheets to be cooked! The preparation time is very long because the granola needs to be worked continuously to avoid premature hardening. The time given to its shaping and cooking makes it a particularly tasty and crispy granola!

GRANOLA

Name: GRANOLA
Brand: poilane-prod
SKU: 215
Price: 2.6 EUR
Availability: OutOfStock

2,60 EUR€

61,90€ kg

Size

Product variants

Out of stock

Quantity

Tax included.

Product availability

click & collect

in our 6 stores in Paris and London

France and International delivery

Standard or Express

Description

HOMEMADE GRANOLA - THE GOURMET BLEND FOR SWEET BREAKS. Poilâne® Granola is a homemade blend of roasted hazelnuts, almonds, walnuts, puffed rice, wheat flour, and honey. Our granola can be found in bags of 300g and in the form of a bar. Best enjoyed at breakfast, or as a sophisticated snack at school, the gym, or the office. No additives, no preservatives.

Our recipes

Get inspired with the recipes of Apollonia Poilâne

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Granola : Our home recipe for gourmet breaks.

The origins of granola date back to the 1860s, when spas and hydrotherapy centers were very popular. It was then that Dr. James C. Jackson of New York City, a strong advocate of healthy eating, offered what he called "granula" to his patients (yes, granula with a "u"!). It was a graham flour dough spread in thin layers on baking sheets and baked in the oven.

In the 1960's the development of the health food market helped to rehabilitate the image of cereals by returning to a healthier version made from whole grains. These cereals had become very popular with the hippie movement under the name "granola". These were mixtures of grains, nuts and/or dried fruits, baked in the presence of sugar or honey to enhance their flavor and obtain a crunchy texture.

Today, a quality granola is an interesting option to provide your body with the energy and nutrients it needs to start the day on the right foot or to satisfy a small or large hunger! Foodies use it in their smoothie bowls, as a garnish for summer salads or to decorate their morning toast... The variations are endless! It's up to you to find your own!