Lemon & Poppy Seed Granola

by Danka Jandric July 15, 2024

Lemon and poppy seed is a fabulous flavour combination, most often found in the classic cake, but Danka Jandric has cleverly used it in this granola recipe, using loads of our favourite products.

Danka has created this recipe to be made without the need for kitchen scales, just a measuring jug. This makes it really quick to make and easy to scale up or down.

Danka is a neuroscientist by background, now a medical educator, with an interest in gut and brain health and the essential role of food in both. Follow her on Instagram @phoodologist as she explores delicious, plant-based foods, incorporating 30+ plants a week and high fibre into her diet.

Ingredients

150ml Naked Oat Flakes
100ml Naked Barley Flakes
100ml Flaked Quinoa
100ml Puffed Quinoa
75ml Almonds, roughly chopped
75ml Cashews, roughly chopped
75ml Pumpkin Seeds
75ml Sunflower Seeds
2 Lemons, zested
3 tbsp Coconut Oil
4 tbsp Agave Nectar
150ml Poppy Seeds
50ml Linseed

Method

Preheat the oven to 150 C.
Stir all dry ingredients together in a large bowl.
Melt the coconut oil together with agave nectar and pour into the bowl with the dry ingredients. Mix well until everything is coated.
Spread evenly on a baking sheet lined with baking parchment and bake for 15 minutes.
Add poppy seeds, stir everything well, and put the tray back in the oven for another 10-15 min, until the grains have taken on a lovely golden colour.
Take the tray out of the oven, add 50ml linseeds and leave to cool.
Once cool, store in a clean jar and enjoy with your favourite breakfasts!

Danka Jandric

Author

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