Crunchy homemade granola recipe (and our granola bar)

Homemade granola is better, less sweet and much crunchier than most factory-made versions. It is made in a single batch and keeps for several weeks. Here is our recipe, and our yoghurt & granola bar for your office breakfasts.

Ingredients

• 300 g rolled oats
• 100 g nuts (almonds, hazelnuts, pecans)
• 2 tablespoons seeds (pumpkin, sunflower, flax)
• 60 g honey or maple syrup
• 50 g coconut oil (or a neutral oil)
• 1 teaspoon cinnamon
• 1 pinch of salt
• 60 g dried fruit (cranberries, raisins, apricots), to add after baking

Method

1. Preheat the oven to 160 °C.
2. Mix the oats, roughly chopped nuts, seeds, cinnamon and salt.
3. Gently warm the honey and coconut oil, then pour over the mixture and stir well to coat everything.
4. Spread in a thin layer on a tray lined with baking paper.
5. Bake for 25 to 30 minutes, stirring halfway through, until nicely golden.
6. Leave to cool completely (it is while cooling that the granola turns crunchy), then add the dried fruit.

Our tips

For crunchy clusters, do not stir too much towards the end of baking and press the mixture down lightly before it goes in the oven. Store in an airtight jar for up to 3 weeks.

Our yoghurt & granola bar

For your office breakfasts and brunches, L'Écrin offers a yoghurt & granola bar: skyr and Greek yoghurt, homemade granola, fresh fruit, nuts and dried fruit, honey and coulis, for everyone to make up as they like. A healthy, indulgent and convivial welcome.

Order in Paris

Delivery from 6:30 am in Paris and Île-de-France. Request your quote for your breakfasts and breaks.

Frequently asked questions, homemade granola