Oats have always been at the heart of Jordans cereals, but there’s another vital ingredient, and that’s good, simple care. In growing the oats sustainably, and turning them into the baked oat clusters you enjoy at home, the folks at Jordans go above and beyond at every stage to ensure their cereals are good for both your taste buds and the planet.
Fuelled by the belief that the world is better when it’s bursting with nature, the brand launched the Jordans Farm Partnership (JFP) in 2016: a collaboration between Jordans, its farmers, The Wildlife Trusts, The Prince’s Countryside Fund and LEAF (Linking Environment and Farming), to protect nature and support rural communities.
Each of Jordans’ 31 British oat farmers work with The Wildlife Trusts and LEAF (which promotes nature-friendly food and farming) to produce oats in a sustainable way, and to also dedicate at least 10% of their land to wildlife – and it’s paying dividends. Since 2016, the JFP has protected an area the size of Oxford (that’s around 50 km²) to benefit all creatures big and small, including endangered farmland birds and owls, brown hares, dormice and butterflies.
Home to the Jordans family for more than 150 years, Biggleswade, Bedfordshire is where Jordans all began, starting out at Holme Mill. Long-time employee Mark Anderson is still as passionate about working with the company today as he was 25 years ago: “We’re lucky to know the farmers who grow our oats. I love that we help our wildlife too,” he enthuses.
So, what is the secret to making Jordans’ famed granola? “We start by making a giant granola bar and then break it up into oaty clusters. Then, it’s in with the lovely fruits, nuts and berries,” Mark reveals, adding: “You can’t beat the aroma. If you’re ever in Biggleswade and can smell oaty flapjacks, you know you’re in Jordans country.”
Chewy cookies, crumbly muffins, sumptuous flapjacks, crunchy crumbles… Granola really does offer infinite baking possibilities – and it doesn’t get much better than a showstopping granola cake. Made with Jordans Crunchy Oat Granola Raisin and Almond, it’s an irresistible treat that tastes perfect with a nice cup of tea. Or, if you’re after a speedier dessert, then give the delicious apple, raisin and almond crunch pudding a go. Made with Jordans Crunchy Oat Granola Fruit and Nut, it’s easy to make – and hard to resist!
SERVES 8. HANDS-ON TIME 20 MIN, OVEN TIME 40 MIN PLUS COOLING. EASY V
1. Heat the oven to 180°C/160°C fan/gas 4 and grease and line a 20cm loose-based cake tin. In a large bowl, combine the Jordans Crunchy Oat Granola, sugar, flour, spice and salt. Using a small pan, melt the butter over a low heat, then stir into the dry ingredients. Tip half of the mixture into the cake tin. Press down lightly.
2. In another bowl, mix the apricots, apple slices and lemon juice together, then arrange about two-thirds in the cake tin. Sprinkle the remaining granola mixture on top and press down lightly, then scatter over the rest of the fruit and the extra 1 tbsp sugar. Bake for 35-40 minutes, until firm and golden.
3. Set aside for 20-30 minutes to cool, then transfer to a serving board and carefully remove the lining paper. Serve warm or cold with a little crème fraîche, ice cream or natural yogurt.
SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 25 MIN PLUS COOLING. EASY V
1. Heat the oven to 180°C/160°C fan/gas 4 and grease a deep baking dish. Cover the base of the dish with half of the sliced apples and add 2 tbsp of water. Scatter half the almonds, grated marzipan and Jordans Crunchy Oat Granola Fruit & Nut over the top. Repeat with the remaining ingredients.
2. Bake the pudding for 20-25 minutes, until golden. Set aside to cool slightly, then serve warm with whipped cream, ice cream or custard.
Simple and tasty – or rather simply tasty – Jordans Crunchy Oat Granola Raisin & Almond is made with crunchy wholegrain oat clusters that are baked with honey and mixed with plump, juicy raisins and sultanas, and earthy almonds.
Then there's Jordans Crunchy Oat Granola Fruit & Nut. Made with baked, honey-glazed oats, this rather exotic granola is enriched with pineapple, banana, dates, nuts, sunflower seeds and, perhaps best of all, plump pieces of juicy papaya.