Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Cape Crusader
55 min
(includes cooling time)
15 min
About 6 cups


  • Butter, for greasing pan
  • 175 grams (6 1/4 ounces) oats
  • 60 grams (2 ounces) desiccated coconut
  • 60 grams (2 ounces) pumpkin seeds
  • 50 grams (1 3/4 ounces) whole raw almonds
  • 50 grams (1 3/4 ounces) whole Brazil nuts
  • 50 grams (1 3/4 ounces) whole pecans
  • 40 grams (1 1/2 ounces) sunflower seeds
  • 20 grams (3/4 ounce) wheat germ
  • 1 teaspoon ground cinnamon
  • 50 grams (1 3/4 ounces) banana chips
  • 50 grams (1 3/4 ounces) dried cranberries
  • 180 milliliters (3/4 cup) honey
  • 90 grams (3 1/4 ounces) butter
  • 50 grams (1 3/4 ounces) dark brown sugar
  • 1/2 teaspoon vanilla extract


For the granola: Preheat the oven to 180 degrees C (360 degrees F) and lightly grease a baking tray with butter.

Place the oats, desiccated coconut, pumpkin seeds, almonds, Brazil nuts, pecans, sunflower seeds and wheat germ in the baking tray along with the cinnamon and mix well. Bake until crispy and slightly golden, 10 to 15 minutes.

For the syrup: In the meantime, heat the honey, butter and sugar in a saucepan until well combined and slightly thickened, 5 minutes. Remove from the heat and add the vanilla extract.

Remove the toasted mix from the oven and pour the syrup over it, mixing it together and taking care to make sure all of the ingredients are coated in the syrup. Bake until golden brown and crunchy, a further 10 minutes.

Let cool slightly before adding the banana chips and cranberries. Allow to cool completely before placing into a sealable, clean storage jar. 

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