Breakfast at Singita Sweni Lodge, an intimate safari lodge in South Africa’s Kruger National Park, is a special time of day. It’s usually served after the early morning game drive, where guests return flushed with emotion and excitement and includes the freshest, juiciest fruit, homemade pastries, eggs, continental and sweet options, breakfast pizza, and one particularly delicious dish – its homemade granola. Here’s how to make sous chef Andrew Nicholson’s homemade Sweni Seed Crunch Granola.

Singita Sweni Lodge granola recipe

Ingredients

• 1 cup bran flakes
• 1 cup cornflakes
• 1 cup puffed rice
• 1 cup pumpkin seeds
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup linseeds
• 1 cup poppy seeds
• 1 cup honey
• 1 cup butter

Method

• Melt the butter and the honey together in a small saucepan over a low heat
• Pour the mixture over the other ingredients while still warm and mix well
• Bake at 120°C for about 2 hours, checking and stirring regularly. It can burn easily so keep an eye on it
• Remove from the oven and allow to cool
• Serve with fresh, seasonal fruit, your favourite yoghurt and a drizzle of honey

Isabella Craddock

Dubai-based Isabella Craddock is the founder of Near+Far, a founding Academy Chair for The World’s 50 Best Hotels, former Condé Nast Traveller editor and a hotel-obsessed, design-devoted travel planner—for friends, loved ones, and readers alike.