Muesli of the week: homemade crispy muesli – Today: chocolate-coconut-granola

crispy muesli

And zack, there we are in week two of the new week series “cereal of the week“. Last week, it was still relatively healthy: linseed, sesame seeds, bran, sunflower seeds. That was the great one-off cereal, which you can treat yourself more often … Today it’s chocolaty, because you can also make a great chocolate-crunchy cereal very easy. And in my opinion fits the taste of coconut especially good! The result is a Chocolate Coconut Granola !

However, I do not use coconut flakes for this muesli, as they are known from the baking ingredients. Instead, you can find these great coconut chips in the health food store or in the organic department of the drugstores, for example dm or Rossmann! These are planed coconut shavings that are significantly larger than the flakes. You can also use them for cake decorations, but here in this muesli they make a bomb figure! They are really nice crunchy in the oven and harmonize perfectly with the dark chocolate.

crispy muesli

Coconut oil in organic quality is also increasingly found in health food stores, health food stores and organic supermarkets. Please do not confuse it with coconut fat in blocks! Virgin coconut oil becomes firm and white, the colder the environment. The warmer it gets, the smoother it gets. I also like to use coconut oil for frying or cake dough. There are an endless number of possible applications, if the price and the quantity demanded by it scare you off first.

If you do not like dark chocolate, you can take one with less cocoa, but I like the combination of bittersweet and coconut. Instead of sugar I use in this case a light syrup – the “gold clear syrup” there are, for example, of Grafschafter in every well-stocked, slightly larger supermarket. It simply dissolves a bit better here and makes the mixture of chocolate and oil beautifully homogeneous without crystallizing out. In addition, it also replaces the honey, which does not fit so well in this mixture. If you do not like coconut, simply replace it with coarsely chopped shelled almonds or hazelnut kernels and use a neutral sunflower oil instead of coconut oil.

The chocolate coconut granola is a perfect gift idea – made from a 700g serving of cereal I get two bags of 350 g each, which can be given away in great shape and each contain about 7 servings of cereal. These transparent bags with floor are now also available in drugstores or larger supermarkets. With a tart topping and a staple maker, you can seal them great and also stick cute. You could also write the ingredients on a small card and hang with the pack. There are no limits to your imagination!

Chocolate Coconut Granola

Portions: 14


  • 300 g oatmeal, pithy or60% cocoa
  • 50 g light syrup
  • 50 g native coconut oil


  1. Preheat the oven to 140 ° C convection or 160 ° C top and bottom heat. Lay out a large baking sheet liberally with baking paper so that there is also an edge.
  2. Put the oat and spelled flakes along with the oat bran and coconut chips in a very large bowl and mix well with a large spoon.
  3. Break the chocolate into pieces and put together with the syrup and the oil put in a small saucepan. Slowly warm at very low temperature until chocolate is completely melted. Mix everything thoroughly. The mix does not have to cook.
  4. Pour the hot mixture over the flakes. Using a fork in one hand and a spoon in the other hand, stir the muesli mixture very thoroughly. I make movements like a salad cutlery and mix the flakes from the bottom up again and again. It is important that everything is distributed very thoroughly and that every oatmeal comes into contact with the oil mixture. When small lumps are formed, you should keep pushing them apart. It usually takes a few minutes for me to have a perfect mass with no lumps and no dry spots.
  5. Spread the cereal mixture out of the bowl onto the baking tray and distribute it evenly on the plate using the fork or spoon. The muesli should really be spread evenly all over the tin and pressed evenly, like smoothing a cake.
  6. Insert the tin into the lower third of the preheated oven and bake the muesli for about 12-15 minutes until it turns golden brown and crisp and light fragrant. For me, this mixture takes about 14-15 minutes, then it is perfect. But each oven is different, so start with 12 minutes and leave the tin in the oven, if the muesli is not golden brown enough.
  7. Take the baking sheet out of the oven and place it on a wire rack. Allow metal and cereal to cool completely. In the beginning, the cereal is still very soft when it comes straight from the oven. Only when it cools it is firm and crispy and a kind of “cereal plate”. Once this is completely cooled, you can now break the muesli into pieces, divide with a spatula or grind between the hands to the desired size. Then wrap it airtight, preferably in a glass or plastic jar.


For about 700 g muesli (about 14 portions of 50 g each) | I guess the muesli will keep itself airtight in a cool place for 1-2 months.