First, don’t forget to enter my small bakeware giveaway. You have until February 7th at noon!
I really enjoy making granola. I adore the whole process of gathering up all the mason jars that contain the oats, nuts and seeds. I love the feel of the dry ingredients between my fingers and the aroma of the wet ingredients melting and mingling on the stove.
I challenge myself to spread the final product as evenly as possible on the baking sheet before sliding it into the oven. I pace back and forth at the oven, anxiously awaiting a chance to stir.
But then, the enjoyment comes to an abrupt stop. The process of moving the final product from a flat sheet pan to a round mason jar for storage makes me curse like a sailor. I have to sweep the floor after every time I make granola. I’ve tried using a Silpat, a funnel, a large plastic bag, you name it. Ultimately, I can be found kneeling on the floor, scooping up bits of perfectly browned granola that I wish was going into my breakfast bowl, not the trash. This granola especially upsets me when it spills because the pucker-y lemon flavor and crunch from the sunflower and poppy seeds should not escape your mouth!
I layered this granola with a lemon-flavored yogurt to amp up the citrus-y punch even more. I wouldn’t mind if I received this on a tray each morning.
To browse all of my small breakfast recipes, click here.
Makes about 2 cups of granola
- 1 1/4 cups rolled oats
- 1/4 cup sweetened coconut flakes
- 1 lemon, zested and juiced
- 2 tablespoons poppy seeds
- 1/8 teaspoon salt
- 1/3 cup slivered almonds or sunflower seeds
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 1/8 teaspoon almond extract
- Preheat the oven to 350 and grease a small half-sheet pan.
- In a small bowl, stir together the oats, coconut, lemon zest, poppy seeds, salt and almonds or sunflower seeds.
- Melt in the microwave (or on the stove) the butter, honey, lemon juice and almond extract. Once thoroughly melted, add to the dry ingredients and stir to combine.
- Spread it evenly on the baking sheet and bake for 9 minutes. Stir well (the edges of the pan will brown faster). Bake for another 9-10 minutes until golden brown.
- Serve with lemon yogurt in a parfait glass or plain.