Lemon Granola Recipes

LEMON YOGURT BERRY SWIRL WITH HOMEMADE GRANOLA

Steps:

• For the granola: Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
• Yield: about 9 cups
• For the berry swirl: Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
• For the lemon yogurt: Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

LEMON GINGER GRANOLA

Steps:

• Preheat oven to 250°F.
• In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
• In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt.
• Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find.
• Bake for 90 minutes, stirring every 15 minutes to achieve an even color.
• About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
• While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately.
• Remove granola from oven and transfer into a large bowl.
• Add candied ginger and mix until evenly distributed.
• Makes a whole boatload.
• Keeps- probably a month, but it won't take you that long to eat it, will it?

CHEF JOHN'S GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
• Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
• Pour onto prepared baking sheet and distribute in an even layer.
• Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
• Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

LEMON GRANOLA

Steps:

• 1. Preheat the oven to 250°F.
• 2. Toss together the oats and salt in a medium bowl.
• 3. Whisk the zest, lemon juice, honey, and oil together in a small bowl. Add to the oats and toss until well coated.
• 4. Spread the mixture evenly on a greased or lined baking sheet. Bake the granola for 25 to 30 minutes, breaking up clumps and tossing every 10 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Store in an airtight container at room temperature for up to 1 week.