Easy homemade granola recipe

crunchy muesli with granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

A delicious, fiber-rich and crunchy muesli



For dry mixture:
500 grams 100% pure whole rolled oats
1/2 cup (30 grams) shredded coconut
1/2 cup (40 grams) flax seeds
1 cup (50 grams) sliced almonds
3 tablespoons (30 grams) sesame seeds
1 tablespoon ground cinnamon
1½ teaspoons ground ginger
1 teaspoon salt

For fluid mixture:
1/2 cup (100 grams) date syrup
1 cup water
2 tablespoon (30 grams) tahini
1/4 (50 grams) cup melted coconut oil


  1. Preheat oven to 300°F/150°C and line two roasting pans with parchment paper.
  2. Combine the oats, coconut, flax seeds, sliced almonds, sesame seeds, cinnamon, ginger and salt in a large bowl.
  3. Mix together date syrup, water, tahini and melted coconut oil in a small saucepan until you have a smooth thick paste.
  4. Pour the fluid mixture over the oat mixture and toss well to combine.
  5. Divide the granola between the roasting pans and spread out evenly.
  6. Bake for 45 minutes, switching the pans from the lower to upper levels halfway through, (no need for stirring)
  7. Bake until the granola’s color has darkened to a toasty brown.
  8. Let cereals cool completely, directly on the baking pan (to make it crisp!).


  • Store it in an airtight container for up to 3 weeks or serve it immediately.
  • Instead of tahini you could also use peanut butter