Homemade Lemon Poppy Seed Granola

The other day I made Lemon Poppy Seed Muffins and I still can’t get over how underrated that flavor happens to be. It’s one of my favorites because it tastes so light (even when it’s packed with sugar at times) and reminds me of a warm summer day! That being said, I could eat the lemon poppy seed flavor all year long. Ok, maybe not in the Fall because the Fall season is fully dedicated to Pumpkin.

Lemon Poppy Seed Granola

This granola is pretty similar to my homemade almond butter granola with a few changes. I wanted something with a light and refreshing taste, but not too much lemon as lemon can come off as tart. If you’re anything like me you can bit into a lemon without cringing. I LOVE LEMON!

Naturally I used Bob’s Red Mill Gluten Free Rolled Oats. I also used Bob’s Red Mill Poppy Seeds as well that I found at my local Whole Foods and Jewel Osco.

Lemon Poppy Seed Granola
Prep Time
5 mins
Cook Time
32 mins
Cooling Time
45 mins
Total Time
37 mins
 

A healthy homemade granola made with a hint of lemon juice. 

Course: Breakfast, Snack
Cuisine: American
Servings: 4 cups
Calories: 100 kcal
Author: morganicmind
Ingredients
  • 4 1/4 cups Rolled Oats Gluten Free or non-gluten free
  • 1 cup Rice Crisps Cereal Barbara’s (optional, Kellogg’s will work)
  • 1 1/2 Tbsp Chia Seeds
  • 1 1/2 Tbsp Poppy Seeds
  • 1/2 tsp Cinnamon
  • 3 Bananas mashed
  • 2 tsp Pure Vanilla Extract
  • 1/3 cup Lemon Juice
  • 1/4 cup Avocado Oil
  • 1/3 cup Honey Plus more if desired*
  • 3/4 cup Almond Butter Organic
Instructions
  1. Preheat the oven to 350 degrees.
  2. Pour the oats into a bowl and add the poppy seeds, chia seeds, and cinnamon.
  3. Mash the bananas until smooth (you may blend if you prefer) and place in a small mixing bowl. Add the vanilla, lemon juice, oil, honey, and almond butter and stir until evenly distributed.
  4. Pour the liquid mixture over the oats and mix until incorporated.
  5. Pour the mixture onto a baking sheet and spread out evenly. I recommend keeping it more clumpy and separated rather than patting it down flat. This helps cook and crisp the granola.
  6. Bake for 28 minutes, stirring at 15 minutes.
  7. Broil on low for the last 2-5 minutes or until golden brown (but not burnt – KEEP AN EYE ON GRANOLA).
  8. Remove and let cool (untouched) for 45 minutes.
Recipe Notes

*Add additional honey or maple syrup if you want a sweeter granola. The bananas and lemon add some natural sweetness. I found that no more than 1/2 cup is plenty.

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Lemon Poppy Seed Granola

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