One is cooked, the other is raw. Some can be made at home, others not. This is how we could summarize the difference between granola, muesli, or a packet of cereals. However, there is much more to learn. While muesli and granola have conquered brunch, cereals have conquered breakfast. Overall, all three make up cereal bowls, but each has its own particularity. Here is everything you need to know about their composition, interests and consumption precautions.
Muesli, the raw mixture
The advantage of muesli is its high content of fiber, carbohydrates and lipids, which are beneficial for health. A bowl of muesli helps you feel full while also being an energy boost.
Muesli is most often eaten with cottage cheese, fruit compote or vegetable yogurt. In a packet of muesli, you will find a dry mixture of oat flakes and oilseeds. Dried fruits are often added there. A raw seed mesclun with no cooking required, enough to prepare your own energy muesli.
Granola, the gourmet mix
The only real difference between muesli and granola is cooking. While muesli is “raw”, granola is cooked. As a result, it will be crispier. Visually, granola is a collection of large cereal nuggets.
In terms of composition, granola often contains honey or even chocolate chips which enhance its gourmet side. A mixture richer in carbohydrates and lipids than muesli, due to the presence of honey and the use of oil for cooking.
Cereals, stars of breakfast
Young and old alike love it to start the day off right: cereals. For breakfast, we take them alone, with or without milk. This brings up the famous milk debate, “before or after cereals? “. Whether you prefer them not to be too soaked to keep their crispness, or whether you want them to be extremely soft by pouring the milk directly on top, cereals have it all, or almost. While muesli and granola can be prepared at home, this is not the case for cereals.
Industrial cereals, really nutritious?
A little precaution, however, with cereals. Nutritionally, the husk and bran of wheat that make up a raw cereal make it an excellent source of dietary fiber. As a result, this food not only promotes transit, but also the feeling of satiety. Not to mention its countless vitamins B and E, minerals, trace elements and proteins.
However, once industrialized, the cereal loses its initial value. Too fatty, too sweet or processed, industrial cereals may please the taste buds, but not the body. Many have too high glycemic loads. Here are some good references to buy in the supermarket. The risk, as mentioned previously, is their ultra-transformation. Opinions collected by “60 Million Consumers”* led to this conclusion: organic cereals meet the best criteria. By “criteria”, mean nutri-score, fiber content, additives, sugars and salt.
Among the best, “60 Million Consumers” recommended fruit muesli from the Gerblé brand for its low sugar content, followed by Bjorg whole grain oat flakes. For maximum fiber, several references: organic “Charles Vignon” Muesli toasted cereals, Bjorg “Superfruits Muesli” and organic “Jordan’s” Muesli.
Ready, set, breakfast!
* Comparison published in issue 573 of “60 million consumers”, in October 2022
