Weekend Granola

  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 15 min
  • Yield: About 6 cups
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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


  1. For the granola: Preheat the oven to 180 degrees C (360 degrees F) and lightly grease a baking tray with butter.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool slightly before adding the banana chips and cranberries. Allow to cool completely before placing into a sealable, clean storage jar.