Do you also regularly spoon muesli for breakfast? A good choice, but not all mueslis on the market are as healthy as they seem at first glance. Crunchy mueslis in particular contain lots of sugar, for example in the form of sweet “crunchies” or “crispies”. Sure, they spice up any boring flake mixture, but the nutritional values don’t lie: a glance at the back of the pack reveals the sugar bomb!
What exactly is granola anyway?
Just because most crunchy muesli contains too much sugar, you don’t have to give up your beloved crunchy muesli right away. The solution is Granola! Even baked crunchy muesli in its ready-to-serve form can be found more and more often on supermarket shelves at home.
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The problem: Here too, the food industry tries to slip you additional sugar – you can really do without it! In addition, granola is quite expensive at up to 8 euros per 500 grams. There is a cheaper way of doing it, isn’t there? Logo!
Why it is worth making Granola yourself
- It’s simple: Making granola at home is super easy. You only need a coated pan or an oven.
- It’s individual: The DIY -Crispy muesli contains only the ingredients that you like and/or tolerate.
- It’s varied: There are numerous taste variations for your granola – there are no limits to your imagination.
- It’s cheaper: Homemade granola is cheaper than a purchased ready-mix.
- It’s less sweet: You have a close eye on the sugar content of your crunchy muesli and you can also use a natural sweetener instead of sugar.
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Does granola contain less sugar than normal crunchy muesli?
That depends entirely on it! Sure, that too DIY -Granola contains a certain amount of sugar, because even honey is ultimately nothing more than a mix of glucose and fructose, i.e. sugar, for the body. But if you make your own crunchy muesli, you decide for yourself how much sugar ends up in it – and not some manufacturer.
Healthy and delicious: DIY Granola is super easy to make yourself. © Ekaterina-Kondratova / Shutterstock.com
Also, natural sweeteners are always a better choice than refined white sugar, because too much of it makes you not only fat but also sick.
Basic recipe: Making granola yourself
A healthy granola can easily be made at home. Sticky lumps of oatmeal and sugar, which you know from crunchy muesli, are now a thing of the past. You alone decide which ingredients end up in your muesli.
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Our food editor will tell you what the basic recipe for a really good granola looks like and how to prepare it without any problems. Plus: Delicious ideas for taste variations.
Basic recipe for granola (2 portions)
- 2 TL Coconut oil (alternative: rape seed oil)
- 2 TL Honey (or maple syrup)
- 100 g oat flakes (alternatively: soya, spelt or quinoa flakes)
- 80 g nuts, chopped or whole (like walnuts, cashews, almonds & Co)
- 50 g kernels / seeds (such as pumpkin / sunflower seeds, sesame, chia or linseed)
Now there are two different ways to prepare the granola. Classically in the oven or as a lightning recipe in the oven:
1. prepare granola in the pan
Roast the oat flakes, nuts and seeds for 3 to 5 minutes fat-free while stirring (so that nothing burns) in a coated pan. When the flakes have a visible roast, remove from the heat, fold in honey and coconut oil until everything is well distributed. Spread on baking paper to cool down.
Granola from the tin or from the pan – you decide! © Ekaterina-Kondratova / Shutterstock.com
2. make granola in the oven
Preheat oven from 180 degrees. Mix oat flakes, nuts and seeds. Let coconut oil become liquid (microwave, pot, bain-marie) and fold in, add honey. Put the mixture on a baking tray lined with baking paper and spread it out. Bake for 10 minutes, then turn and bake again a little bit, depending on the desired “crispness”.
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After the granola has cooled down, you can refine it with other ingredients (which would not have survived the baking or frying process intact). For example dried fruit (cranberries, banana chips, apricots etc.) or chocolate chips.
What is the shelf life of homemade granola?
The homemade crunchy muesli keeps sealed airtight, protected from moisture and stored in a cool place for about 2 to 3 weeks. The longer you store it, the sooner it becomes sticky, so it is best to use it up quickly – but that shouldn’t be a problem.
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Tip: Homemade granola – filled in small glasses with pretty labels – is also a wonderful gift, for example as a guest gift or for a birthday.
4 recipes for granola variants
The basic recipe already tastes damn good without any further additions. But you will notice: If you vary the ingredients and try out daring combinations, you will be rewarded with a real explosion of taste.
Delicious and healthy: Granola with fresh fruit and yoghurt.
1. honey banana granola: Use 20 grams more honey in the basic recipe and fold in coarsely chopped banana chips after baking. Delicious with fresh raspberries and natural yoghurt or low-fat curd.
Second walnut maple syrup granola: Replace the honey with maple syrup in the basic recipe and use only walnuts instead of a nut mix. Banana and yoghurt harmonize perfectly with this variation.
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3. Apple-almond-cinnamon granola: Instead of the nut mixture use only almonds (preferably a mix of whole almonds with and without shell and flaked almonds) and add half a teaspoon of cinnamon to the basic recipe. Add dried apple pieces after baking. Fresh apple and natural yoghurt make the taste experience perfect.
Fourth chocolate granola: Mix in 1 teaspoon of baking cocoa before baking. After baking, fold in 50 grams of roughly chopped dark chocolate. Goes well with fresh blueberries and milk, because the (slightly bitter) baking cocoa can dissolve in it and turn the milk into healthy chocolate milk.
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Fifth coconut granola: Before baking, add a handful of coconut flakes (fine, coarse or both) to the oat flakes. Especially delicious with yoghurt and banana.
Making granola yourself is neither difficult nor laborious. It is also inexpensive, low in sugar and contains only ingredients that you really like. You won’t find that in any supermarket, bet you won’t.