#5 Pekannuss-Mandel-Granola

Pecan Almond Granola with Pecan and Almond

The Pecan Almond Granola from I just love breakfast is a crunchy organic nut muesli from Belgium, featuring large pecan pieces and delicate slivered almonds, subtly spiced and sweetened only with maple and agave syrup. One of the most popular granolas in the range.

Pecan Almond Granola is the nut muesli for those who like their morning with a crunch. This organic granola is baked in Belgium in Natalie Vanderick's own bakery—finely balanced, subtly spiced, and only lightly sweetened. Large pieces of pecan and melt-in-the-mouth almond slivers make it a little luxury for your breakfast bowl. Start your day nutty.

Hearty, nutty, fully crunchy

The Pecan Almond Granola thrives on its nuts: large, buttery pecan pieces and fine almond slivers that soften on the tongue. Added to this is the hearty crunch of oats and pumpkin seeds.

Pumpkin seeds, sunflower seeds, and coconut flakes round out the mixture, finely seasoned with premium herbs, spices, and a touch of sea salt. With only 9.5 g of sugar per 100 g, it is the most subtly sweetened granola in the range; here, the nuts take the lead, not the syrup. Perfectly balanced, delicately spiced, and fully crunchy.

Straight from the hand or in yogurt

This crunchy nut muesli is the ideal breakfast companion with milk, yogurt, or quark, and it works just as well as a dessert with fruit, ice cream, or compote.

It is also a joy to eat on its own—a handful makes for a nutty snack in between meals. In yogurt with a few apple slices, it becomes a satisfying breakfast, and as a topping on a smoothie, it adds a nice bite. If you prefer fruitier options, reach for the Granola Mango Strawberry, and if you would like to browse, flip through our muesli shelf or our breakfast ideas.

Natalie bakes according to the "Low and Slow" principle

The Pecan Almond Granola is created in a small organic bakery in Puurs in the province of Antwerp, using selected organic ingredients, without palm oil, GMOs, or artificial additives. It is sweetened exclusively with maple and agave syrup.

Behind I just love breakfast is Natalie Vanderick, an architect by trade. While at a market in New York, she tried freshly baked granola and was hooked—it tasted so different from the muesli from a bag. Over the years, a borrowed oven turned into her own bakery, where seven varieties are produced today.

"We roast slowly and at a low temperature," Natalie explains regarding her "Low and Slow" principle, because the more gently the oven works, the more clearly each nut retains its own flavor. Oats are naturally gluten-free; however, because they may come into contact with gluten-containing grains during the production process, I just love breakfast labels the granola as low-gluten rather than gluten-free.

The packaging is also well-thought-out: cardboard and plastic can be easily separated and fully recycled. The entire granola range from I just love breakfast is produced in this way.

The nut bowl with pear

It unfolds most beautifully on creamy Skyr with a ripe pear sliced into wedges—the sweetness of the fruit meets the spiciness of the pecan. Sprinkle it on just before eating to ensure it stays crunchy.

By the way, we source this granola directly from Belgium. It has a shelf life of 20 weeks from production, and we sell it with a minimum remaining shelf life of 6 weeks. If the date is important to you, please feel free to ask us about it before placing your order.

Organic inspection body BE-BIO-01 CERTISYS – EU/Non-EU Agriculture