Ready in 35 minutes
Working time: 20 min. • Cooking/baking time: 15 min.


For crunchy muesli

  • 200 g oat flakes gluten-free
  • 200 g millet flakes
  • 50 g coconut chips
  • 50 g sesame seeds unpeeled
  • 50 g whole linseed
  • 100 g nut kernel mix
  • 100 g multi-flower honey
  • 80 ml rapeseed oil
  • 3 tsp cinnamon
  • 1 pinch of salt
  • 200 g mixed dried fruit to taste, e.g. figs, cranberries, pineapple chunks and goji berries


For crunchy muesli

Step 1
Mix all flakes, coconut chips, sesame seeds and flax seeds in a large bowl. Coarsely chop the nut kernel mixture and mix into the flakes.

Step 2
Preheat the oven to 180 °C convection oven. Place honey, oil, cinnamon and salt in a small saucepan and heat gently over low heat so that the ingredients can be easily mixed. Pour over the flake mixture and mix well.

Step 3
Spread the entire mixture in a large baking pan or on a baking sheet and bake for 10-15 minutes. When the first flakes start to brown, remove the tray and turn everything over quickly. Bake again until the flakes turn brown on the surface. Be careful, once the granola is hot, it goes faster! If you like your granola very dark, turn it again and put the mixture in the oven a third time.

Step 4
Allow the baked granola to cool and transfer to a large bowl. Chop the dried fruit, fold it into the muesli and seal the whole thing airtight. The muesli tastes great on fruit salad and yogurt or simply with milk or plant milk. Tip: For a vegan version, use maple syrup or agave syrup instead of honey.


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