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Granola recipe

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Homemade crunchy granola

Making your own granola is not an art at all and is really quick. Mix the ingredients of your choice with some cinnamon and other spices, liquid honey and bake everything in the oven until crispy. As you can see, this delicious muesli really can be made in no time at all. The great thing about it is that you really are completely free to choose your own ingredients. Oat flakes always form the base, but then it's up to you whether you add almonds, hazelnuts, walnuts, pecans, macadamia nuts, seeds or kernels or combine everything together. We have also added freeze-dried raspberries and chocolate drops. That's the great thing about crunchy muesli - there are no limits to your imagination. You can enjoy it in the morning for breakfast with some yoghurt or porridge.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: approx. 850 g

Baking time: approx. 22 minutes

Baking temperature: 160 ºC fan oven

Difficulty level: Easy

Shelf life: 1 month

Granola ingredients

Oat flakes300 g
Hazelnuts | sliced100 g
Cinnamon1 /2 TSP
Vanilla seeds1 pinch of
Of salt1 pinch of
Of honey130 g
Coconut oil100 g
Chocolate drops | bakeproof, dark100 g
Cocoa nibs50 g
Raspberries | freeze-dried20 g
Rice crisps50 g

Making the granola

Preheat the oven to 160 ºC fan.

Put the honey in a pan with the coconut oil (coconut fat) and heat the mixture until the fat has completely dissolved. Put the rolled oats in a large bowl together with the hazelnuts, salt and spices. Then pour the warm honey mixture on top.

Now mix everything together well until everything is really well coated with the honey. Pour the granola mixture onto two baking trays lined with baking paper (preferably perforated) and spread the mixture evenly. Now place the crunchy muesli in the preheated oven for 10 minutes. After the 10 minutes, loosen / turn everything once with a spatula and bake the granola for a further 10 to 12 minutes until it becomes crispy.

Leave the muesli to cool slightly after baking. As soon as everything is cool enough, you can add the remaining ingredients and mix everything together again. You now have a delicious topping for ice cream, quark and yoghurt.

As mentioned at the beginning, there are no limits and you can also use dried fruit, linseed, sunflower seeds or other ingredients to refine your granola. We opted for freeze-dried raspberries and cocoa nibs and chocolate as we like it fruity and chocolatey, but you can also use more spices. Tonka bean, cardamom and ginger, for example, are also great pleasant flavours that create a real taste sensation.

Storage & shelf life

It is best to pack your granola in airtight large jars. It should have a shelf life of up to one month.

The great thing about cooking at home is that you can also use organic products and really customise everything to your own taste. You don't always have to follow classic recipes, but can see them much more as inspiration. For example, replace honey with maple syrup, add fresh vanilla instead of seeds and toast everything a little longer in the base if you like an extra crunchy texture. If everything is a little too sweet for you, you can also add a little sugar for extra sweetness. The recipe doesn't have to be healthy if it's not an important factor for you. So brush all worries and concerns aside and do what makes you happy.

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Posted in: Breakfast, Sweet recipes, Sweet basic recipes

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