Weekend Granola

  • 10min
  • 5min


  • 250 ml rolled oats

  • 110 ml desiccated coconut

  • 40 ml wheat germ

  • 110 ml pumpkin seeds

  • 60 ml sunflower seeds

  • 50 g whole raw almonds

  • 50 g whole Brazil nuts

  • 50 g whole pecan nuts

  • 5 ml ground cinnamon

  • 100 ml dried cranberries

  • 60 ml banana chips


  • 60 ml dark brown sugar

  • 90 ml butter

  • 180 ml honey

  • 2 ml vanilla extract

To serve

  • berry compote mentioned in method

  • plain yoghurt, to taste


  1. 1

    Preheat the oven to 180°C and lightly grease a baking tray with butter.

  2. 2

    Place the oats, coconut, wheat germ, pumpkin and sunflower seeds, Brazil, pecan and almond nuts on the baking tray along with the cinnamon and mix well.

  3. 3

    Bake in the oven for 15 minutes until crispy and slightly golden.

  4. 4

    To make the syrup: Heat the sugar, butter and honey in a saucepan for 5 minutes, stirring until well combined and slightly thickened. Remove from the heat and add the vanilla extract.

  5. 5

    Remove the toasted mix from the oven and pour the syrup over it, mixing until all the ingredients are coated in the syrup.

  6. 6

    Return the tray to the oven and bake for a further 10 minutes until golden brown.

  7. 7

    Remove from the oven and leave to cool slightly before adding the dried cranberries and banana chips.

  8. 8

    Allow to cool completely before placing into a sealable, clean storage jar.

  9. 9

    Serve the granola with a berry compote and plain yoghurt or a bit of milk if you prefer. It’s also nice as a snack.

Siba’s tip…

The granola will keep in a jar for up to 3 weeks as long as it has cooled down completely and been sealed well.