XAVIES' GRANOLA consists of whole grains, kernels and seeds, mixed with delicious seasonings and sweetened with agave syrup. This base is then baked in the oven to create crispy, fragrant GRANOLA. The baking process creates the delicious taste of toasted grains, seeds and nuts. Muesli is a mixture of cereal flakes with dried fruit. Muesli is not baked and is not crispy. The taste is less pronounced because the flakes are not toasted.

XAVIES' GRANOLA consists of whole grains, kernels and seeds, mixed with delicious seasonings and sweetened with agave syrup. This base is then baked in the oven to form crispy, fragrant GRANOLA. The baking process provides the delicious taste of toasted grains, seeds and nuts. XAVIES' GRANOLA contains no additives, artificial chemicals, colourings or preservatives. Cruesli is a mixture of cereal flakes, sugar (syrup) and dried fruit. Cruesli is also baked and is crispy. Cruesli usually contains more fast sugars, more fat and various additives. Many fast sugars, which enter your bloodstream half an hour to three quarters of an hour after eating and disappear just as quickly, with the result that you quickly get hungry again. And that is the biggest enemy of a healthy diet.

Agave syrup is made by thickening the sap of the agave plant, a cactus-like plant from South America. Agave syrup is very sweet, 25% sweeter than regular granulated sugar, but has a much lower glycemic index. A low glycemic index ensures that the energy is released gradually into the body, which is better for your body than the rapid sugar absorption of regular sugar. This is because granulated sugar is chemically different from agave syrup. Regular sugar consists of sucrose, which is half fructose and half glucose. Agave nectar in pure form consists of 90% fructose, the rest is glucose. Due to this extremely high fructose value, agave syrup has a low glycemic index.

The glycemic index or GI is a measure of the rise in blood sugar levels after a meal.

Carbohydrates that are broken down quickly during digestion and release their glucose quickly into the bloodstream have a high glycemic index. Foods with a low GI cause a slow rise in blood sugar levels and therefore no huge insulin spike.

Insulin can cause hunger. When eating foods with a high GI, insulin production quickly shoots up. The released sugar is quickly transported to the cells and absorbed. The sugar is built in, but there is still insulin in the blood? The result is that the cells are supplied, but the sugar concentration in the blood drops quickly, this is perceived with a feeling of hunger.

No. We consciously choose not to add extra oil to our XAVIES' granola.

Oat flakes are very porous and have the ability to absorb a lot of oil. This would make the product too greasy, the bite would not remain crispy and the taste would be oxidized.

This is one of the reasons why XAVIES' only contains natural ingredients that provide the body with energy, which is reflected in a crispy, tasty and deliciously roasted product.