🍋 Lemon Poppy Seed Granola
This lemon poppy seed granola is summer in a bowl. Fresh and bright, it’s an easy granola recipe to bring it a little joy to breakfast!
Ingredients:
2 teaspoons lemon zest (from about 2 lemons
4 cups old-fashioned rolled oats
1 ½ cup raw almonds chopped
1 tbsp coconut sugar
2 tbsp poppyseed
2 tbsp chia seeds
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
½ cup melted coconut oil
½ cup maple syrup
1 tablespoon vanilla extract
To make:
Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
In a small bowl, combine the lemon zest and coconut sugar. Use the back of a spoon to rub the zest into the sugar until it’s super fragrant.
In a large mixing bowl, combine the oats, chopped almonds, salt, cinnamon and lemon zest sugar. Stir to combine. Add in the coconut oil, maple and vanilla extract, stir well.
Evenly spread the granola onto your parchment lined baking sheet. Bake for 19-23 minutes, stirring halfway, until the granola is turning lightly golden in color.
Let the granola cool and break into chunks as you like.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
