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Article: Crunchy Coffee Granola – for yoghurt, smoothie bowl and in between

Crunchy Kaffee Granola – für Joghurt, Smoothie Bowl und für zwischendurch

Crunchy Coffee Granola – for yoghurt, smoothie bowl and in between

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 kick - perfect for starting the day. It can also be used in a variety of ways. Whether in yoghurt, as a topping for the bowl, or plain with or without milk. It even works well as a topping in a salad. As different as you can use the granola, you can also give yourself a lot of freedom when preparing it. Not a fan of walnuts? Then just use 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 yogurt or bowl a little upgrade? Then this recipe is just right for you.

Preparation time

40 minutes


  • 200g oat flakes
  • 100g buckwheat
  • 30g walnuts
  • 50g sliced ​​almond
  • 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 dry ingredients in a pan and fry until the ingredients brown slightly and begin to smell fragrant. Then brew the espresso, mix it with the honey and add it to the granola. If you don't mind intense coffee aroma, you can add crushed coffee beans. Finally, spread the mixture onto a baking tray lined with baking paper and then bake in the oven at 180 degrees for about 20 to 25 minutes. Mix the granola occasionally and keep an eye on it towards the end of the baking time so that the granola doesn't get too dark. Then let the granola cool completely. The coffee granola will keep for weeks in an airtight jar.

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