Christmas Granola

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts brings varied textures to this festive granola from Tereza Pospíšilová. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Our four grain muesli base is a nutritious, nutty and malty cereal blend of four delicious grains, all from British farms - rolled and jumbo oats, malted wheat, rye and barley flakes.

Ingredients

200g Flour Grain Muesli Base
50g Puffed Quinoa
20g Pumpkin Seeds
30g Sunflower Seeds
2 tbsp Chia Seeds
2 tbsp Poppy Seeds
50g Nuts (pecans, pistachios, brazil nuts), coarsely chopped
1 tbsp Butter
1 tbsp Honey
1 tbsp Maple Syrup
1 tsp Vanilla Extract
80g Dried Apple
40g Dried Cranberries
¼ tsp Freshly Grated Nutmeg
¼ tsp Ground Ginger
1 Tonka Bean (optional), freshly grated
1 tsp Cinnamon
Large Pinch Ground Allspice
Large Pinch Ground Cloves
¼ tsp Salt or Vanilla Salt
Pinch Pepper

Method

Line a baking tray with baking parchment and set the oven to 160°C. In a larger bowl, mix the flakes with puffed quinoa, seeds, nuts and spices (including the grated tonka bean if using).
Melt the butter with honey, vanilla extract and maple syrup in a small saucepan. When melted, drizzle it over the dry mix and mix it in with a fork so the mix is evenly coated and then spread it out on the prepared baking tray and bake it for about 20 minutes. Open the oven and give it a mix every now and then so it doesn't burn and bakes evenly. It should be golden brown and smell beautiful.
In the meantime, chop the dried apples and, once the granola has cooled down to room temperature, stir them in with the cranberries. Serve with your favourite yoghurt. This granola is also absolutely stunning sprinkled over vanilla ice cream or oven baked apples. Store in an airtight jar.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Aubergine Author: Peter Grant Fava Beans Main Meal Persian Recipe Split Fava Beans Stew Vegan Vegetarian

Khoresh Bademjan

June 03, 2026

A deeply comforting Persian-inspired aubergine stew made with naked fava beans instead of yellow split peas, and preserved lemon in place of black lime. Rich tomato, silky aubergine, warm spices, and sharp salty citrus combine to create a rustic, homestyle dish.

Aubergine Author: Peter Grant lentils Levantine Main Meal Olive Green Lentils Palestinian Pomegranate Molasses Stew Tahini Vegan

Rummaniyeh: Lentil & Aubergine Stew with Pomegranate & Tahini

May 26, 2026

Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.

Author: Isabella Palmer Baking Cake Camelina Seeds Teatime Vegetarian Wrinkled Pea Flour

Seedy Vanilla Cake with Wrinkled Pea Flour

May 25, 2026

A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.