Muesli of the week: homemade crunchy granola - today: coffee granola with espresso and mocha beans

After distracting you this week with some wine and delicious Argentinean dishes, I can now switch back to our popular weekly series with a clear conscience: the cereal of the week!

The call for coffee has been loud - and I can understand that very well. Coffee was already on my list anyway, so I went for the caffeine kick next.

That was not so easy: first I got it with a strong espresso tries. Unfortunately, he could not assert himself in taste and in case of doubt I would have needed cans for which I had to give a warning. On top of that, the consistency just was not right because I had to pour too much liquid.

That's why I switched to instant espresso powder. I always help out when the coffee machine fails in the company and has to be repaired. The stuff is not bad at all and I always like to use it for baking. Please take care not to use soluble coffee. It does not work! It must be fine soluble espresso powder that exists either in glass or in portion sticks. However, I prefer the variant in the glass for garbage reasons alone. The first attempt to dissolve the coffee he burned me directly and has smelled terrible. But on the fourth try it worked out and I got a - for my taste - really great mixture.

 Coffee granola with espresso and mocha beans, served with an espresso

In addition I wanted to pimp up the granola even further and thought first of these coffee beans, which are covered with chocolate. This reminds me of my elementary school days: my best friend's granny always had these coffee beans for guests and we made a test of courage, who dares to chew a bean and swallow it ... So I quickly rejected the idea and finally some nice mocha beans found on the shelf with the baking ingredients. Although they look like coffee beans, but are quite harmless chocolate mocha chocolate drops and taste very, very delicious. They fit perfectly in the cereal and are a great chocolaty enrichment to the coffee taste. So if this is not a mumbling breakfast for late risers, then I do not know ...
Have fun and try it!

 Recipe for coffee granola with espresso and mocha beans served with an espresso

Coffee granola with espresso and mocha beans

for about 750 g muesli (15 portions of 50 g each)

Ingredients 300 g oat flakes, large leaf or pome oatmeal
100 g spelled flakes, large leaf
100 g wheat bran
3 tl good instant espresso powder
2 tablespoons water
75 g brown sugar or raw cane sugar
60 g sunflower oil, native and as mild as possible
75 g mocha beans (dark chocolate mocha)


Heat the oven to 140 ° C convection or 160 ° C top and bottom preheat heat.
Spread a large baking tray liberally with parchment paper so that there is also an edge.

Place the oat and spelled flakes along with the wheat bran in a very large bowl and mix well with a large spoon

Put the espresso powder, water, brown sugar and sunflower oil together in a very small saucepan. Slowly heat at low temperature until the sugar dissolves slowly and the mixture has become hot.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.

Slice the cereal mixture from the bowl onto the baking sheet lined with baking paper and place it on the tray with the help of a fork or spoon to distribute. The muesli should really be spread evenly over the whole sheet and pressed evenly, as if you were smoothing a cake.

Insert the sheet into the lower third of the preheated oven and bake the muesli for about 12-15 minutes until it turns golden brown and crispy and smells slightly. But each oven is different, so start with 12 minutes and leave the plate a little in the oven, if the cereal is not golden brown enough for you.

Take the baking tray out of the oven and put 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. Only then, when it is completely cooled, fold in the mocha beans.
Then pack the same airtight, preferably in a glass or a plastic box and consume within a few weeks.