I've tasted and baked my fair share of granolas. I've enjoyed countless variations of the classic blend of roasted oats, seeds, nuts and sugar or honey blend. So for me to even turn my head, let alone go for thirds, is highly unlikely. That is until I arrived for breakfast after an exciting morning safari chasing lions, leopards and rhinoceroses at Royal Malewane Reserve in South Africa. As I perused the breakfast buffet, I noticed that the granola looked darker and more complex than others I have enjoyed. While I scooped up the granola to sprinkle over fresh yogurt and berries, I wondered how this could look so different than what I was accustomed to seeing. Seated on a platform overlooking a pond with a hippo dunking himself, I tucked into my bowl of deliciousness and was astounded by how incredibly scrumptious this Royal Malewane granola tasted. There were so many choices for breakfast -- eggs any way you want them, the typical pastries, pancakes and of course seasonal smoothies. It wasn't that I didn't love my avocado toast topped with creamy scrambled eggs and crispy bacon garnish or the homemade pastries. It was just that I could not get enough of this uniquely prepared classic cereal. I immediately asked for the recipe!

OK, so the truth is this is not your light and healthy granola. A syrup of unsalted butter, honey and brown sugar is poured over the cereal and nuts and mixed together so that everything is well coated. The first time I made this I doubled the nuts which turned out to be a happy mistake since it was a total hit with my guests. I tweaked their recipe again and changed it to 1 1/2 cups of nuts instead of their 1 cup recommendation. So, what makes this granola just so out-of-this world? It is the combination of the crisp corn and bran flakes along with the seeds and the sweet syrup. What happens as the granola bakes is that the cereal becomes dark brown and caramel-like. It is just so addictive I don't know what to tell you. You have to try it for a special occasion or celebration. It is that good. And you can enjoy it in different ways.

Try this with plain yogurt and a sprinkling of fresh berries. It's plenty good with just some cold milk poured over it. I also like to layer this with a favorite fruit yogurt and berries in parfait glasses. And don't forget to try it in hot oatmeal for a comforting, textural surprise. This homemade granola has a wonderful, toasted almost toffee flavor -- a perfect start to your day. Feel free to add any combination of dried fruits and nuts and make extra batches to toss into cookies and sprinkle over ice cream or yogurt. This also makes a great gift from your kitchen.

Granola tips

--Use a nonstick jelly roll pan so the mixture doesn't stick.

--Make sure the seeds are raw; otherwise they may burn.

--To prevent the honey from sticking, grease the measuring cup with oil before; it helps the honey release.

--Make sure to store in an air-tight container.

Royal Malewane Granola

Makes about 1 1/2 quarts

Syrup:

1/2 cup unsalted butter

1/2 cup soft brown sugar

1/2 cup honey

Dry ingredients:

1/2 cup rolled oats

1 cup all bran flakes

1 cup corn flakes

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 1/2 cups mixed nuts that include cashews, pecans and almonds

1 cup golden raisins or your favorite dried fruit like cranberries or cherries

Preheat the oven to 350F. Combine everything but the raisins on a large non-stick jelly roll pan and mix with a big spoon so all the ingredients are well blended.

In a small saucepan over medium heat, bring the syrup ingredients to a boil over a medium heat, ensuring that they have all dissolved, and then pour over the dry ingredients. Using a big spoon mix the syrup with the dry ingredients until well coated. This should be in one layer, so it bakes evenly.

Bake for 15 minutes. Remove pan from oven, stir granola well and spread out again. Return granola to oven and bake 20 to 30 more minutes, stirring twice, until evenly browned and until the syrup has been absorbed and the dry ingredients have re-crisped. Make sure it does not burn or stick to the bottom of the pan. Don't crowd the granola.

Remove pan from oven and let granola cool completely. Loosen the mixture with a kitchen fork or metal spatula, to avoid sticking to the pan, until the mixture has cooled completely. Mix in the raisins or other dried fruit. Store in an airtight container.

Advance Preparation: Store granola into an airtight container for up to 2 weeks.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)