With more time on our hands at the moment, it’s the perfect time to make more homemade treats. Making your own granola is really easy and it will last you for several days (depending on how many are eating it of course). Perhaps you’ll enjoy this as much as I do and it’s likely you’ll rarely buy granola after this, even post-lockdown!

This is a recipe from Jordan Bourke which I got from The Guardian’s Feast (link below). I didn’t find spelt flakes, so used double the oats instead . I also ran out of coconut oil so used a combination of sunflower and coconut oil – still very tasty! I found hemp seeds in health shops like Holland & Barrett, some of which are still open. Just use more of the seeds and nuts if you can’t find them.The original recipe says the serving is for 8-10 portions but it has lasted me more than this.

More with oats: Tropical Fruit and Nut Granola 

Jordan Bourke’s Spelt, help seed and lemon zest granola

Spelt, hemp seed and lemon zest granola

Makes 8-10 portions | Prep 10 mins | Cook 40 mins
Easy | Vegan | Dairy-Free

You’ll need:

  • 200g jumbo oats;
  • 200g spelt flakes, or more jumbo oats, if you prefer;
  • 80g shelled hemp seeds;
  • 60g hazelnuts;
  • 60g pumpkin seeds;
  • 60g sesame seeds;
  • ¼ tsp ground cinnamon;
  • 1 unwaxed lemon, finely zested;
  • ¼ tsp fine sea salt;
  • 120ml maple syrup;
  • 120ml coconut oil or sunflower oil, melted.

Heat the oven to 160C/140C fan/gas 3. In a large bowl, combine the oats, spelt flakes, hemp seeds, hazelnuts, pumpkin and sesame seeds, cinnamon, lemon zest and salt.

Pour over the maple syrup and melted coconut or sunflower oil, and mix until everything is well coated.

Divide the mixture between two baking sheets and bake for 30–40 minutes, stirring every 10 minutes or so, until golden. Remove and leave to cool completely, until crisp. Transfer to an airtight glass jar or resealable container and keep for up to two weeks.

Serve with: thick creamy yogurt, fresh fruit and honey (my personal favourite!).

Original recipe by Jordan Brouke in Guardian’s Feast, available online here.

Previously posted n the blog on this date (27th of March):

Chips with a Cheese Dip