Lemon granola with poppy seeds. This is so delicious served with lemon yogurt!
I really enjoy making granola. The whole process of gathering up all the mason jars that contain the oats, nuts and seeds is so fun to me.. I love the feel of the dry ingredients between my fingers and the aroma of the wet ingredients melting and mingling on the stove.
When spreading the final product, I challenge myself to do it 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!
Lemon granola with poppy seeds:
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.
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- 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.