Make Your Own Crunchy Granola
The base sweetened with honey alone – the rest entirely up to you
Making your own granola is no art and really is quick. You mix the ingredients of your choice with cinnamon and other spices, pour liquid honey over them and bake it all in the oven until it turns crunchy. That's all there is to it.
The lovely thing about it: you're completely free in your choice of ingredients. Oats always form the base, but after that it's up to you whether almonds, hazelnuts, walnuts, pecans or macadamias, seeds or kernels are added – or all of them together. We also went for freeze-dried raspberries, Cocoa nibs and Chocolate drops, because we like it fruity and chocolatey.
The base is sweetened exclusively with honey – without refined sugar, but with the aroma that honey brings. In the morning you eat the granola with yoghurt or over porridge, and it works just as well as a topping on ice cream or quark. Homemade granola bars are only a step away too.
Ingredients
FROM THE OVEN
AFTER BAKING
Step by step
Mixing
Preheat the oven to 160 °C fan
Set the oven to 160 °C fan. With top/bottom heat, use around 180 °C – granola doesn't tolerate too high a temperature, otherwise the nuts turn bitter before the oats are crunchy.
Warm the honey and coconut oil
Put the honey together with the coconut oil in a pan and warm the mixture until the fat is completely liquid. It doesn't have to boil – warm is enough for the two to combine well and later coat every flake.
Mix the dry ingredients and coat with the honey mixture
Put the oats, the flaked hazelnuts, the salt and the spices into a large Bowl. Pour the warm honey mixture over them and mix everything well until truly every flake is coated. Use a Bowl that is clearly too big – that way you can lift vigorously without anything falling out.
Rubber scraper red, large
Bourbon vanilla seeds, 5 g
Baking and refining
Bake for 22 minutes – turn after 10 minutes
Spread the granola mixture across two Baking trays lined with baking paper, ideally perforated ones. After 10 minutes in the preheated oven, loosen everything once with a Spatula and turn it, so the bottom layer becomes crunchy too. Then bake the granola for a further 10 to 12 minutes, until it is golden brown and crunchy.
Adjustable perforated Baking tray metal 40x35cm
Baking paper 42 x 33 cm, 25 pieces
Cool completely, then mix in the chocolate and fruit
Let the granola cool completely on the tray – only once cold does it become really crunchy, and only cold does the chocolate stay whole later. As soon as it's cool, mix in the Chocolate drops, the Cocoa nibs, the Rice crisps and the freeze-dried raspberries. And there you have a breakfast that also works as a topping for ice cream, quark and yoghurt.
Cocoa nibs, 100g
Raspberries, freeze-dried 30 g
Rice crisps caramelised, 120 g
Chocolate drops dark, Baking-stable
Crunchy Granola
Ingredients
FROM THE OVEN
AFTER BAKING
Preparation
- Preheat: oven to 160 °C fan.
- Warm: warm 130 g honey with 100 g coconut oil until the fat is liquid.
- Mix: coat 300 g oats, 100 g hazelnuts, cinnamon, vanilla and salt with the honey mixture.
- Bake: spread across two perforated trays, bake for 10 min., turn, a further 10–12 min.
- Cool: let cool completely – only then does it turn crunchy.
- Refine: mix in Chocolate drops, Cocoa nibs, Rice crisps and raspberries.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Almond brittle roasted, 200 g
Cocoa nibs, 100g
Raspberries, freeze-dried 30 g
Hazelnuts caramelised, 200 g
Rice crisps caramelised, 120 g
Hazelnut brittle roasted, 200 g
Chocolate drops milk, Baking-stable
Chocolate drops dark, Baking-stable
Bourbon vanilla seeds, 5 g
Tonka beans, 50 g
Agave Syrup, 250 ml
Accessories
Adjustable perforated Baking tray metal 40x35cm
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper red, large
WECK tumbler jars 1 L, 6 pieces incl. glass lid
Delivery in 1–2 working days · Free shipping from CHF 100
Nice alongside
Not needed for the recipe — but it goes well.
Vanilla Bourbon pods, 2 pieces
Vanilla powder from Madagascar, 20 g
So it's guaranteed to succeed
Fresh from the oven, granola feels soft, and that's exactly where most people reach for the jar too soon. The moisture only evaporates as it cools on the tray – so leave it be until it reaches room temperature. Then it breaks into clumps, and those are the best part.
850 g of granola on one tray lies too thick: the top layer roasts, the bottom steams. Spread the mixture across two trays, as thin as possible. The perforation lets the moisture escape downwards – on a closed tray the underside stays soft, even after 25 minutes.
If the drops go into warm cereal, they melt and coat everything with a grey film. Wait until the granola is really cold – then the drops stay whole and you get a spot of chocolate in every spoonful. The same goes for the freeze-dried raspberries: warm, they turn soft and bleed colour.
Frequently asked questions
No. The base is sweetened exclusively with honey, so without refined sugar – but honey is sugar. The nutritional declaration shows 22 g of sugar per 100 g, some of which comes from the Chocolate drops and the caramelised Rice crisps. If you want less sugar: reduce the honey to 90 g and leave out the toppings or swap them for nuts and seeds.
Usually one of three things. First: it was still warm when it went into the jar, then condensation makes everything soft. Second: the mixture lay too thick on the tray, then it steams instead of roasting. Third: baked too briefly – 22 minutes is a guideline, but the colour is what matters. Golden brown, not pale.
Yes. Maple syrup works one to one and makes the granola a little less sweet. Agave syrup does too. The only important thing is that the sweetener is liquid and can combine with the coconut oil – with granulated sugar alone the mixture won't stick together, and then you'll miss the clumps.
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Related products
Almond brittle roasted, 200 g
Cocoa nibs, 100g
Raspberries, freeze-dried 30 g
Hazelnuts caramelized, 200 g
Rice Crisps caramelized, 120 g
Hazelnut brittle roasted, 200 g
Chocolate drops milk, bake proof
Chocolate drops Dark, Bakeproof
Adjustable baking tray with perforation metal 40x35cm
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Red, large
Bourbon vanilla seeds, 5 g
Tonka beans, 50 g
Agave syrup, 250 ml
Vanille Paste, 25g
Vanilla powder from Madagascar, 20 g
WECK tumblers 1 L, 6 pieces incl. glass lids
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