Try our summery LEMON AND ALMOND GRANOLA filled with chopped almonds, poppy or chia seeds and flavored with lemon zest, almond and vanilla extracts. It’s great served sprinkled over yoghurt, on smoothies, or just as a snack! Enjoy!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 12
Difficulty: 2/10
INGREDIENTS
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
1/4 cup oat flour (use GF for gluten free oatmeal) - if you don't have oat flour you can blend 1/4 cup oats
2 Tbsp poppy seeds or chia seeds
1 cup roughly chopped almonds
pinch of salt
Wet Ingredients
zest of 2 lemons
3 Tbsp vegetable oil
1/4 cup agave nectar (alternatively use maple syrup or honey; use agave nectar or maple syrup for vegan granola)
1/2 tsp almond extract
1 tsp vanilla extract
INSTRUCTIONS
Granola
Preheat oven to 320°F (160°C).
Add 2 cups oats, 1/4 cup oat flour, 2 Tbsp poppy seeds (or chia seeds), 1 cup chopped almonds and pinch of salt to a large bowl. Mix to combine.
In a separate small bowl, whisk together zest of 2 lemons, 3 Tbsp vegetable oil, 1/4 cup agave nectar, 1/2 tsp almond extract and 1 tsp vanilla extract until well combined. Add this to the dry ingredients and stir to incorporate. It's best to use your hands to combine the ingredients.
Evenly distribute over a parchment-lined baking tray.
Bake for 20-25 minutes until golden brown and fragrant, stirring every 5-10 minutes to avoid burning and ensure even browning.
Once lightly golden brown remove from the oven and allow to cool. The granola will continue to harden as it cools.
When fully cooled, transfer to an airtight container or a glass storage jar.
RECIPE NOTES
To make vegan: Use agave nectar or maple syrup instead of honey.
To make gluten free: Use gluten free flour and gluten free oats.
To make dairy free: This recipe is dairy free.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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