Thankfully, one brand bucking the trend is Primrose’s Kitchen. Using raw vegetables, anti-bacterial virgin coconut oil, and a mix of high-protein nuts and seeds (from chia and hemp to alkalising almonds), its granola options contain a small amount of low-GI agave nectar (instead of the typical high-sugar (and high calorie) dried fruit) to keep your blood sugar levels balanced through the morning.
Here, we ask the brand’s founder, Primrose Matheson, to explain exactly why you need to clear the traditional granolas from your cupboard, for good:
1. Traditional granolas are higher in sugar than lots of other breakfast products. Table sugar is often mixed with golden syrup and honey, and included in the mix. It is not that all sugar is bad (everything in balance) but there are better choices out there.
2. Raisins are often included in traditional recipes. They a have a high GI and add to the sugar surge.
3. Alongside high sugar levels, traditional granolas tend to use sunflower or palm oil, which denatures in the cooking process and doesn't offer any goodness.
4. Granolas have traditionally not had a good balance of protein (eg, the ratio of nuts and seeds to oats). It is this balance which is key to maintaining blood sugar levels as it slows down the release of sugars.