Krunchy Apple Cinnamon

Organic crunchy muesli with apple and cinnamon

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10,11€  per  kg
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whole grain oat flakes* 67%, rice syrup*, sunflower oil*, beet sugar*, rice extrudate* (rice flour*, barley malt flour*, sea salt), dried apple pieces* 3.9%, raisins* 2%, apple syrup* 1%, cinnamon* 0.4%, sea salt

*from organic farming

Nutritional values/100g

Energy: 1922 kJ (458 kcal)
Fat: 17g
of which saturated fatty acids: 1.8 g
Carbohydrates: 64 g
of which sugar: 16 g
Fiber: 7.2 g
Protein: 8.7g
Salt: 0.20 g

Allergy Advice

Contains gluten. May contain traces of nuts, sesame and milk.

At the top of the krunchy muesli charts.

Our Barnhouse bakers make Krunchy Apple Cinnamon from valuable, regional oat flakes from our partner farmers, crispy rice and aromatic pieces of apple . The fragrant, biscuit Krunchy is seductively refined with a strong pinch of cinnamon. Sweet raisins give the krunchy muesli the finishing touch and make it a real "soul food".

Until a few years ago, Krunchy Apple Cinnamon was particularly popular in the winter months, when it's getting wet and cold outside and life is best sweetened with a seductive cinnamon-flavoured delicacy. In the meantime, however, it has become a real year-round hit and, interestingly enough, has found a loyal fan base in the sun-drenched countries of Italy and Spain.


Baked with oats from the fields of our local Barnhouse farmers.


Organic inspection body: DE-ÖKO-007

Krunchy Apple Cinnamon
Krunchy Apple Cinnamon
Krunchy Apple Cinnamon
Krunchy Apple Cinnamon

Krunchy cinnamon buns

Ingredients for the dough:

500 g flour

220 ml milk

75 g butter

1 packet of fresh yeast

80 g coconut blossom sugar

1 pinch of salt

Ingredients for the filling:

80 g Krunchy Apple Cinnamon

50 g coconut blossom sugar

1-2 teaspoons cinnamon

Ingredients for the glaze:

150 g icing sugar

3 teaspoons milk

How to make it:

  1. Warm up the milk and butter slightly and dissolve the yeast in it.
  2. Add all the other ingredients and knead into a smooth dough. Cover the dough with a kitchen towel and let it rise for about 30 minutes.
  3. Crumble Krunchy in a freezer bag with a rolling pin and mix with a little butter.
  4. Roll out the dough on a floured work surface to a surface of about 25 x 30 cm (thin) and spread with butter. Then sprinkle with sugar, cinnamon and Krunchy.
  5. Roll the dough tightly from the long side and cut into slices about 4 cm thick. Place the pieces on a baking sheet lined with parchment paper and let rise for another 30 minutes.
  6. Then bake the cinnamon buns at 220 degrees for about 15 minutes.
  7. For the glaze, mix the powdered sugar with the milk and brush/pour over the cinnamon buns.

Your Krunchy in 60 seconds