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
- 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.
