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
berry compote mentioned in method
plain yoghurt, to taste
Preheat the oven to 180°C and lightly grease a baking tray with butter.
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.
Bake in the oven for 15 minutes until crispy and slightly golden.
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.
Remove the toasted mix from the oven and pour the syrup over it, mixing until all the ingredients are coated in the syrup.
Return the tray to the oven and bake for a further 10 minutes until golden brown.
Remove from the oven and leave to cool slightly before adding the dried cranberries and banana chips.
Allow to cool completely before placing into a sealable, clean storage jar.
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.
The granola will keep in a jar for up to 3 weeks as long as it has cooled down completely and been sealed well.