Breakfast Crunchie

Made from nuts and seeds

At home we always have some kind of granola in a large jar on the kitchen counter. Classic , with coconut or gingerbread flavor or even a salty granola for salads and soups. When the temperatures get colder, I prefer to eat warm porridge or braised apples instead of cold granola in the morning. I like to pair the mushy consistency with something crispy. However, regular granola containing oatmeal and corn flakes will soften quickly when exposed to heat or liquid. That’s why I developed a pure seed and nut crunchie for exactly this purpose, which retains its crispy consistency and can be sprinkled over whatever you are eating for breakfast to your heart’s content: yogurt, fruit salad, porridge, overnight oats, warm fruits, etc.

For me, good food consists of precisely those fine details that make a normal meal very special. For me, a crunchie like this is in the same league as a well-balanced sauce, an ingenious dip or a fine spice that gives a dish this “Je ne sais quoi”. Because in the kitchen – but also in life itself – you simply notice the difference between “normal” and “a little more”. This is that last pinch of love that you can smell, feel and taste. Or as Charles Eames once said: “Details are not details. They are the whole design.”

And now my question for you: have you ever made a granola (or crunchie) yourself? And do you also think that the small details are the secret of any good kitchen? I look forward to your comment under this post!


Servings 1 glass (enough for several servings)
Prep Time 10 minutes
baking time 20 minutes
Print Recipe


  • 80 g sunflower seeds
  • 80 g flaked almonds
  • 80 g coconut flakes
  • 80 g walnuts roughly chopped
  • 80 g ground almonds
  • 5 tbsp melted coconut oil alternatively: mild olive oil
  • 2 tbsp maple syrup grade A or C
  • 1.5 tsp cinnamon
  • 1/3 tsp salt


  • Preheat the oven to 180°C degrees top and bottom heat.
  • Mix all the dry ingredients together in a large bowl.
  • Mix the oil, maple syrup, cinnamon and salt in a small bowl, add to the dry ingredients and mix thoroughly with a spoon or your hands.
  • Bake for about 15-20 minutes, until the crunchie is golden brown. In the meantime turn with a spoon so that it browns evenly. Take out and let cool.


The crunchie will keep for at least 1 month in an airtight container.
Wellcuisine Stefanie Reeb

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