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Crunchy coffee granola - for yoghurt, smoothie bowl and for in between

Written by: Svenja Schindler



Time to read 1 min

Granola is super trendy. From small to large - everyone loves the crunch in their mouth and homemade coffee granola is also a really healthy energy boost - perfect for starting the day. In addition, it can be used in a variety of ways. Whether in yoghurt, as a topping for the bowl, or pure, with or without milk. It even goes well as a topping in a salad. As different as you can use the granola, you can give yourself as much freedom in the preparation. Not a fan of walnuts? Then just take hazelnuts. Or you don't have any buckwheat at home right now? No problem. Unsweetened cornflakes or puffed amaranth or quinoa are also fantastic ingredients for a great granola. So: Ready to give your yoghurt or bowl a little upgrade? Then this recipe is just right for you.

Preparation time

40 minutes


  • 200g rolled oats
  • 100g buckwheat
  • 30g walnuts
  • 50g sliced ​​almonds
  • 50g Sunflower Seeds
  • A pinch of salt
  • 1 tsp cinnamon
  • Approx. 60g honey
  • 1 espresso (e.g. Espresso Rouge)
  • opt. 1 tbsp coffee beans


Put all the dry ingredients in a pan and roast until the ingredients are lightly browned and start to smell. Then brew the espresso, mix with the honey and add to the granola. If you don't mind an intense coffee aroma, you can add crushed coffee beans. Finally spread the mass on a baking tray lined with baking paper and then bake in the oven at 180 degrees for approx. 20 to 25 minutes. Mix the granola in between and keep an eye on the end of the baking time so that the granola does not get too dark. Then let the granola cool down completely. In an airtight jar, the coffee granola will keep for weeks.