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Weekend Granola

Prep time

10 min

Cook time

5 min

Serves

Ingredients

  • 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

Syrup

  • 60 ml dark brown sugar
  • 90 ml butter
  • 180 ml honey
  • 2 ml vanilla extract

To serve

  • berry compote mentioned in the method
  • plain yoghurt, to taste

Method

  1. Preheat the oven to 180°C and lightly grease a baking tray with butter.
  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. Bake in the oven for 15 minutes until crispy and slightly golden.
  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. Remove the toasted mix from the oven and pour the syrup over it, mixing until all the ingredients are coated in the syrup.
  6. Return the tray to the oven and bake for a further 10 minutes until golden brown.
  7. Remove from the oven and leave to cool slightly before adding the dried cranberries and banana chips.
  8. Allow to cool completely before placing into a sealable, clean storage jar.
  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.
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