Updated: Jan 1, 2019

I love granola! It’s the simplest thing to make and it makes a perfect breakfast. I haven’t yet had success with the store-bought versions I can find in my local supermarkets. They are either boring, packed full of sugar or way too expensive. So, I make my own.

A weekend my mom was visiting I'd made granola and when she sat down for breakfast her response was, “it makes me so happy when there are whole almonds in the muesli”. My boyfriend found this so hilarious that in our home this granola is called “müsli man bliver glad af” which means “muesli that makes you happy”.

The base for my granola is oats, coconut oil and either honey or maple syrup depending on what’s in my cupboard. I then spice this up depending on my mood and the season. This version is with nuts, seeds and puffed quinoa – but feel free to change it depending on what you like and have on hand.


Makes: About two 1 liter jars

  • 2 cups of oats

  • 1 cup of seeds (I use pumpkin, sunflower, and flax seeds)

  • 1,5 cup of nuts (I use almonds, cashew, and hazelnuts)

  • 1 cup of puffed quinoa (you can buy this online or in health stores, and sometimes I even find it in my local discount store. Or you can just skip it)

  • 2 tsp. cinnamon

  • 3 tbsp. honey

  • 4 tbsp. coconut oil


  1. Mix all the dry ingredients in a bowl

  2. Melt the coconut oil and honey in a small pot and stir it into the dry ingredients

  3. Bake in the oven at 180 degrees celcius stirring every 5 minutes. The granola is finished when it’s golden after about 15-20 minutes.

  4. Let the granola cool before you transfer it to an airtight container where you can keep it for at least 2-3 weeks (mine has never lasted longer because I eat it for breakfast most days when I make it)