Hemp Seed Granola

This hemp seed granola is a simple, nourishing take on a breakfast staple, built around oats and barley flakes for a steady, slow-release energy that suits busy mornings and active days. Bound with natural peanut butter and lightly sweetened, it's an easy make-at-home recipe that celebrates robust grains, practical nutrition, and the quiet strength of Irish-grown ingredients-no fuss, just good food that does its job well.

More Recipes To Try

• Oat & Chia Seed Porridge
• Black Rice Porridge
• Sprouted Buckwheat Rawnola
• Tahini Granola
• Hemp Seed Bircher
• Hemp Seed Milk

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Hemp Seed Granola

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A hearty Irish-inspired granola made with oats and barley flakes, boosted with hemp seeds and bound with creamy peanut butter for good protein and long-lasting energy. Gently baked for crunchy clusters, it's an easy, nourishing staple for breakfast bowls.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 portions

Course: Breakfast

Cuisine: Irish

Calories: 403

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

To make the syrup

• ▢ 140 ml Honey or syrup of your choice
• ▢ 60 ml Coconut oil
• ▢ 60 ml Peanut butter
• ▢ 20 ml REAL Vanilla Paste

For the granola

• ▢ 300 g Oats
• ▢ 80 g Hemp 40 baked / 40 raw
• ▢ 25 g Pumpkin seeds
• ▢ 25 g Sunflower seeds
• ▢ 1 teaspoon Cinnamon powder
• ▢ 1 pinch Pink salt

Cook ModePrevent screen from sleep mode

Equipment

• ▢
  Weighing scales
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  Oven tray
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  Parchment paper
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  Wooden spoon
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  Saucepan
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  Mixing bowl
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  Glass jar

Method

 

1. Preheat the oven to 165°C / 330°F.
2. Line one large baking tray with parchment paper.
3. In a large mixing bowl, combine all dry ingredients except the reserved hemp seeds.
4. Add the honey (or maple syrup), coconut oil, peanut butter, and vanilla to a small saucepan.
5. Heat gently over low heat until just melted and smooth - do not let it boil.
6. Pour the warm syrup over the dry ingredients and mix thoroughly until everything is evenly coated.
7. Divide the mixture evenly between the trays and spread into a flat, compact layer (this is key for clusters).
8. Bake for 20-22 minutes, rotating the trays once if needed, until evenly golden.
9. Do not stir during baking - this allows clusters to form.
10. Remove from the oven and leave to cool completely on the trays.
11. Once fully cool, gently break into clusters and fold through the reserved hemp seeds.
12. Transfer to an airtight glass jar for storage.

Nutrition

Serving: 70gCalories: 403kcalCarbohydrates: 51gProtein: 10gFat: 20gSodium: 12mgPotassium: 276mgFiber: 5gSugar: 23gVitamin A: 10IUVitamin B1: 0.4mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.1mgVitamin C: 1mgVitamin E: 3mgVitamin K: 1µgCalcium: 42mgCopper: 0.5mgFolate: 38µgIron: 3mgManganese: 2mgMagnesium: 117mgPhosphorus: 333mgSelenium: 18µgZinc: 3mg

Notes

Hemp seeds toast quickly and can turn bitter if overbaked - adding a portion after cooling keeps flavour clean and nutty.

Barley flakes brown slightly faster than oats; keep an eye on the final minutes of baking.

Letting the granola cool fully on the tray is essential for crunch — resist the urge to stir early.

Store in an airtight container at room temperature for up to 10 days.

This granola works well for breakfast bowls, yogurt, or as a high-protein topping for porridge and smoothies.

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