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Beverly Joubert’s Granola Recipe

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Beverly Joubert's famous granola, made with macadamia nuts and sesame seeds (Photo by Andrew Evans, National Geographic)

Tracking lions all day and all night is tough work, with long hours, little sleep, and great physical effort.

Dereck and I almost have to be like athletes,” says Beverly Joubert, who has spent most of her life dedicated to the high adrenalin sport of wildlife photography. With such a busy life and travel schedule, how does they stay so fit?

“We try and eat very natural foods,” answers Beverly, and that’s exactly how she fed us during our visit: big, healthy, all-natural meals. Indeed, staying at Selinda Camp felt like visiting relatives–relatives with 9,000 elephants in their backyard and a dozen odd lions lounging about.

Out of all our stops on this 125th Anniversary Expedition, Botswana felt the most like home, and for so many of us, it all boiled down to our early morning bowl of homemade granola from the kitchen of Beverly Joubert. All of us were crazy for it, and thankfully, Beverly was happy to share her muesli recipe, along with some key tips for photographing lions.

Beverly Joubert’s Granola

  • 2 cups bran flakes
  • 2 cups corn flakes
  • 2 cups wheat germ
  • 2 cups desiccated coconut
  • 2 cups powdered milk
  • 2 cups sunflower seeds
  • 2 cups pecan nuts
  • 1 cup walnuts
  • 1 cup sesame seeds
  • 2 cups raisins
  • 2 cups sultanas
  • 4 cups oats
  • 250 ml pure honey
  • 1 cup brown sugar
  • 2 cups melted butter

Mix everything in a large flat tray and bake for  250° F until golden brown and aromatic. Then donate to Cause An Uproar and help save Big Cats.

This trip is one of the many ways to travel with National Geographic Expeditions. To learn more about all of our travel programs, click here.

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