Quick-to-grab snacks are a lifesaver on busy days, from working at home to travelling or rushing between appointments. Granola, a mix of nuts, seeds, dried fruit, and a touch of sweetness, is one of the easiest to keep on hand.
It has moved beyond being just a snack to become a breakfast favourite, and can be enjoyed with amasi, milk, yoghurt, or sprinkled over smoothie bowls. Making it at home is far more affordable than store-bought versions, and you can adjust the flavours to suit your taste.
You can also create your own mixes and earn an income by selling them.
Making the perfect granola clusters
When making granola, use rolled oats instead of instant oats, advises Marshall Booysen, chef and founder of Marshall’s Kitchen in Manenberg on the Cape Flats.
He explains that rolled oats hold their shape and crisp up better during baking, while instant oats turn mushy and affect the texture.
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Booysen recommends using good fats like melted coconut oil, butter, or a neutral oil, which help the granola crisp up, bind together, and develop a richer flavour.
He adds that using liquid sweeteners such as honey, maple syrup, or golden syrup helps bind the oats and nuts while adding natural sweetness, so the granola forms clusters instead of crumbling.
“Mixing dry ingredients separately ensures even distribution of nuts, seeds, coconut, and spices, giving every bite a balanced flavour. Spreading the mixture in a thin, even layer and baking at a moderate temperature allows it to toast evenly without burning.”
Booysen points out that dried fruits or chocolate chips should be added only after cooling to prevent melting, and a small pinch of salt enhances all the flavours. He also notes that cooling completely before storing keeps the granola crunchy and fresh.
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Master chunky granola clusters
Founder of Onik’okuhle catering, chef Nondyebo Mgoboza from Sterkspruit, Eastern Cape, says for satisfying, chunky clusters, use a baking sheet large enough so the oats can spread out without being too thick.
“Gently press the mixture down firmly with a spatula before and after stirring during baking. Let it cool completely on the baking sheet before breaking it up, as this is when the clusters harden.”
To prevent burning, she recommends a lower oven temperature of 150–175°C, which allows the granola to toast evenly. She also advises lining the baking sheet with parchment paper to prevent sticking.
Customising flavour is key, Mgoboza explains. Add nuts and seeds at the beginning to toast them, but wait until the granola is completely cooled before adding heat-sensitive items like dried fruit, coconut flakes, or chocolate chips.
“Experiment with different spices like pumpkin pie spice, ginger, or cardamom,” she says.
Mgoboza shares simple tips to ensure perfectly baked granola:
- Bake until lightly golden brown, keeping a close eye toward the end to avoid overbaking, remembering it will crisp up as it cools.
- Make it gluten-free by using certified gluten-free rolled oats.
- Make it without refined sugar by replacing brown sugar with liquid sweeteners like maple syrup or honey.
- Store cooled granola in an airtight container at room temperature for 1–2 weeks, or freeze for up to three months.
Homemade granola by chef and cookbook author Siphokazi Mdlankomo
Ingredients
- 3 cups raw oats
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- Coconut flakes
- 1 cup mixed nuts (any nuts of your choice)
- ½ cup dried cranberries, sultanas or raisins
- 1 tbsp cinnamon
- ½ cup honey
- Butter (optional)
Method
- Mix all the ingredients in a bowl except the honey.
- Spread them on a baking tray.
- Roast in the oven at 180 degrees for 6-8 minutes.
- Remove from the oven and drizzle with honey.
- Bring back to the oven and bake for a further 5 -6 minutes until golden.
- Remove from the oven and leave to cool before storing in a jar.
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