Crunchy Granola with Nuts

Granola, Recipes

My kids love breakfast cereals – unfortunately those from the stores, with lots of sugar. For them they are an easy and quick breakfast. They do not care about the fact that they contain a lot of sugar. They like the taste, and the fact that all they have to do in the morning is pour the cereal into a bowl, add the milk and eat. No laborious spreading of butter and jam on a slice of bread. Much easier.

About a year ago I accidentally discovered a recipe for homemade granola, a chocolate granola. I was fascinated. I had had no idea that you can bake your own granola! I immediately tried the recipe and was thrilled by the result. The kids even ate it for breakfast, even though it was not as sweet as the cereals from the store.

I have since been making our granola myself, in different varieties. Apart from the fact that those granolas are a lot healthier than those from the stores, for me this has the additional advantage that I can create a granola that I myself can eat without problems. For example, most recipes bind the dry ingredients with maple syrup or honey. I use rice syrup instead. I also omit dried fruit and use more nuts instead. The granola thus does not contain a lot of fructose and is okay for me.

This variety is a crunchy mixture of flakes and nuts.

Müsli mit Nüssen 1

Granola mit Nüssen 2

1 ¼ cup (100 g) rolled oats
1 ¼ cup (100 g) spelt flakes
½ cup (90 g) oat bran
½ cup (55 g) almonds, coarsely chopped
½ cup (65 g) walnuts, coarsely chopped
½ cup (65 g) hazelnuts, coarsely chopped
½ cup coconut flakes
1-2 tsp. ground cinnamon
pinch of salt

For the more or less fructose-free variety:
½ cup (120 ml) rice syrup

For the variety containing fructose:
½ cup (120 ml) maple syrup

Preheat the oven to 350° F (175° C).

Cover a baking sheet with baking paper.

In a large bowl, combine all the ingredients except the coconut flakes.

Spread the mixture on the baking sheet and bake for about 25 minutes, stirring occasionally.

Add the coconut flakes and bake for another 5 minutes.

Remove the granola from the oven and let it cool down.

Store in an airtight container.

 Granola mit Nüssen 3

Adapted from:



Granola, Recipes

I do not eat granola from the store since they often contain ingredients I have problems with, such as lactose, oligofructose, dried fruit. Instead I make my granola myself. That way I can put in ingredients I tolerate well.

This granola recipe is originally not made with rice syrup, but with honey and maple syrup. Both are are difficult with fructose intolerance. I therefore usually substitute the honey and the maple syrup with rice syrup.

The last time I made this granola was for a brunch with friends. As I wanted to make sure they would enjoy the granola, I prepared the honey-maple syrup version. To my surprise I found out that I am okay with this recipe and can eat it without any problems. I suppose that is because I do not eat huge amounts of it in one setting, but just a couple of tablespoons.

So for those of you who are not that sensitive to fructose, I will also explain how to prepare the honey – maple syrup version.

In my opinion, this granola tastes much better than granola from the store. It´s crunchy and nutty and goes well with plain yoghurt. It also fills you up nicely.

The picture shows the honey – maple syrup version I made for the brunch.


6 ½ cups (~500 g) rolled oats
⅔ cup (50 g) shredded coconut
⅔ cup (100 g) sunflower seeds
⅔ cup (110 g) pumpkin seeds
1 cup (120 g) almond kernels
1 cup (110 g) pecans or walnuts
¼ cup oil (60 g), e.g. sunflower oil

For a fructose-free version:
½ cup rice syrup

For a version containing fructose:
¼ cup (75 g) honey
¼ cup (75 g) maple syrup

Coarsely chop the pumpkin seeds, almond kernels and pecans or walnuts.

Mix oats, coconut, sunflower seeds and chopped nuts in a big bowl. I really mean a big bowl! I always use my kitchen machine bowl. My other bowls are simply too small for this amount of ingredients.

Put half of the mixture into another bowl.

In a small pot, heat the oil and the rice syrup (or the oil, the honey and the maple syrup) until thin and runny. Pour over one half of the oat mixture. Use a spoon to stir it in really well. If the mixture is too wet and clumps together, add more dry oats. This has actually never happened when I made this granola. The amounts given in the list of ingredients above work just fine.

Cover a baking tray with baking paper. Spread the oil-syrup-oats combination onto the paper and bake at 170° F (~130° C, convection oven) for about 60 minutes. Stir occasionally. The mixture should be light brown.

Let the baked combination cool, then pour it into the dry ingredients and mix well.

Store the granola in an airtight container.


Variation 1, Chocolate Granola:
Add 2 tablespoons cocoa powder to the dry ingredients while the syrup-oats combination is in the oven. Mix well. Let the baked combination cool, then pour it into the dry ingredients and mix well.

Variation 2, Granola with dried fruit:
The original recipe contains ⅔ cup (230 g) raisins, currants or sultanas and 110 g dried dates or figs. If you have no problems with fructose, you can add the dried fruit to the dry ingredients together with the syrup-oats combination.

Recipe adapted from: