There are recipes that bring us back to our mother’s kitchens, family barbecues, or to our college apartments. This granola takes me back to a few unforgettable mornings spent in Cape Town, South Africa. We watched the fog roll over Table Mountain and learned that the South Africans call that the “table cloth”. We were treated to Suzette’s granola, with rich yogurt and fresh fruit. We savored each bite, knowing it would give us the sustenance to tour the coast later that day.
We stayed with Suzette and her husband in a residential neighborhood of Cape Town, and Table Mountain was literally in their back yard. They run a small bed and breakfast and were happy to sit and share stories with us over meals. These types of hosts always enhance the experience in a foreign country. We spent our days basking in the beauty of Cape Town and the majesty of the rugged Cape of Good Hope.
Suzette readily shared her granola recipe with me and the taste brings me back to those mornings when we were brimming with excitement to be discovering such a stunning place. I find that through recipes, like photographs, I can extend my vacation, savoring it all again, even years later. And I can share it all with friends, too.
Suzette’s Granola
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
A flavorful South African granola that brings the taste of Cape Town to your breakfast table, perfect with yogurt and fresh fruit.
Ingredients
- 5 cups (400 grams) oatmeal
- 1 cup (125 grams) wheatgerm
- 1 cup (125 grams) sunflower seeds
- 1 cup (150 grams) flaked almonds
- 1 cup (150 grams) pumpkin seeds
- 1/4 cup (50 grams) brown sugar
- 1/2 cup (118 ml) honey
- 1/2 cup (118 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C).
- In a large bowl, mix together the oatmeal, wheatgerm, sunflower seeds, flaked almonds, pumpkin seeds, and brown sugar.
- In a small saucepan, heat the honey, vegetable oil, vanilla extract, and salt over low heat, stirring until well combined.
- Pour the honey mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture evenly onto a large baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until the granola is golden brown and fragrant.
- Remove from the oven and let it cool completely on the baking sheet before transferring to an airtight container.
Notes
Store the granola in an airtight container to keep it fresh for up to two weeks. You can substitute the nuts and seeds with your favorites. Serve with yogurt and fresh fruit for a complete breakfast.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: South African
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 10
- Sodium: 50
- Fat: 12
- Carbohydrates: 32
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Lovely, I’ve just been buying meusli… but we have family members from SA and I’m definitely going to try this.
Aw, so happy to come across this post – yay for my Cape Town! So happy you had a lovely time there x
Thanks, everyone! I’m excited to be back to cooking and blogging after a three month hiatus during our move from Italy to NYC!
Excellent post as always Nicole! I’m excited for your new gig – you deserve it – your pictures and your writing (and your stories) are ALWAYS spot on!
Stunning photographs Nicole. I have never been to South Africa but it’s a place I’d very much like to visit. Suzette was really generous in sharing her recipe with you. Thank you for sharing it with us!
Magda
these are yummy recipes, particularly the granola. I plan to try some more of these recipes soon. Keep sharing your great ideas.