Weekend Granola

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 method

• plain yoghurt, to taste

Method

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.