Granola “House” Extra Crispy

I’ve been wanting to make my own version of granola for a while now. I wanted a recipe that gives me big, crispy chunks of oats and especially that they stay that way with cold milk. I am therefore put to work by taking one of my methods: the “completely in the pif reproducible”… What does that mean? I mix, I taste, I put back this or that ingredient, but above all I weigh and I note everything, so that I know what I put in order to be able to do it again later. Successful on the first try for this granola. I am delighted to offer you my version which can be embellished with raisins or chocolate for even more deliciousness! 

Recipe for homemade granola:

-140g of oatmeal

-40g of whole cane sugar

-20g of flour

-30g of dried grated coconut

-25g of puffed rice krispies or puffed quinoa

-50g of almonds 


(or other dried fruits)

-1/2 teaspoon cinnamon powder (optional)

-55g of rice syrup (or honey)

-65g rapeseed oil (check that it is suitable for cooking)

-30g of water

Mix, then add coconut and puffed quinoa grains (or puffed rice).

Add the chosen dried fruit, in this case slivered almonds . 

In another container, mix the rapeseed oil and the rice syrup (or honey).

Mix well to emulsify, then add to dry mixture.

Add cold water and mix by hand until the dough forms a ball.

Take a portion of dough, compact it in your hand…

Then break this ball into coarse pieces on a baking sheet lined with parchment paper. 

Place in the oven at 170°C for about 20 minutes, stirring halfway through cooking to turn the pieces. 

Adjust the cooking time according to your own oven. Then let cool on the baking sheet. 

The pieces will become perfectly crisp. 

Store in an airtight box. Eat this granola with cold milk and add raisins, dried cranberries or chocolate chunks!