Remember muesli? It’s what we ate for breakfast before granola came along and turned our heads in all its crunchy, calorific gorgeousness.

Well now muesli is making a comeback with a new range due to launch this week at Paula’s Kitchen.

When Paula Garland founded Paula’s Kitchen with husband John, her start-up product was her very own luxury granola recipe.

It was initially made, naturally enough, in her kitchen at home.

The word soon got around that this was something special. With flavours including summer strawberry almond and chia seed, apricot almond and chia seed, luxury spiced turmeric, and even a gloriously festive special edition granola for Christmastime, these were becoming a real breakfast treat.

Fast forward a few years and Paula’s granola is stocked by retailers all over the island including Robinson’s, Shoprite and EVF convenience stores.

The granolas have been joined on the shelves by raw energy balls, brownies and flapjacks.

With all her products Paula has aimed to make them as local and healthy as possible: they are all gluten free, refined sugar free and additive free.

But she acknowledges that granola is high in natural sugars and she explains: ’I wanted to make something extra, extra, extra healthy because I know a lot of people are trying to cut down on their carbs and sugar.’

Surprisingly, it was lockdown that gave her the opportunity, as she explains: ’I wouldn’t normally have the time because we are so busy but during lockdown I was able to work on some new recipes for muesli.’

The result is two new products: Fruit and Seeds Muesli, and Nuts and Seeds Muesli.

Nuts and Seeds, which contains hazelnuts, almonds, pumpkin seeds and chia seeds, is comparatively low in carbs for a breakfast cereal.

Fruit and Seeds is higher in natural sugars because of the dried fruit but good for anyone who is allergic to nuts.

I suggest to Paula that muesli can taste a little bit ’flat’ after you’ve become used to the crunchiness of granola but she has this one covered: she toasts the oat flakes before including them in the recipe.

The apples she uses are freshly dried, just as she dries the Manx strawberries for her granola, and there are no additives or preservatives.

Paula also reminds me of the different ways you can eat muesli. Unlike granola, you can soak it overnight - she suggests using apple or elderflower juice, or even yogurt, for this.

’It tastes wonderful and you’ve got a go-to breakfast ready the next morning,’ she says.

Paula still makes all her products herself, now in a purpose-built unit on South Quay filled with ovens for baking the granola and spotless stainless steel work surfaces.

She sticks to a schedule through the week that allows her to keep up with the demand for her products.

She says: ’I run to work every day from our home in Onchan and I get in around 6.30-7am.

’I bake on a Monday and Tuesday: make energy balls, flapjacks and brownies on a Wednesday; then Thursday is packing day, and Friday is delivery day.’

l Paula’s Kitchen mueslis will be launching later this week on Friday, June 4.