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Granola with Grenoble walnuts

Granola with Grenoble walnuts


  • 400g of PDO Grenoble walnuts
  • 300 g small oat flakes
  • 100 g of a mixture of seeds (flax, sesame, sunflower, poppy, ...)
  • 150 g applesauce
  • 150 g maple syrup
  • 2 soupspoon virgin walnut oil
  • 125 g dried figs
  • 75 g raisins
  • 2 teaspoons ground cinnamon

1 jar (1,5 L)


Crack the nuts and recover the kernels and broken nuts. Using a knife, crush them coarsely.

Preheat the oven to 160°.

In a large bowl, mix the oat flakes with the seed mixture, the crushed walnuts and the cinnamon.

In a saucepan, heat the applesauce, maple syrup and walnut oil over medium heat until simmering. Pour over the flake-walnut-seed mixture and mix well.

Spread the mixture on 1 baking sheet and bake for 30 to 40 minutes. Stir the granola every 10 minutes until nicely browned. Keep a close eye on the end of cooking because it can burn quickly. Remove and let cool.

Add the dried figs cut into small pieces and the raisins.

Store in an airtight jar.

For a healthy and tasty breakfast
You can accompany your Granola aux Noix de Grenoble with milk or sprinkle a small bowl of fromage blanc or yoghurt. A homemade compote or fresh fruit will give it freshness!

Author : Céline Mennetrier – Photo credit : Aurélie Jeannette