One of my most favorite things about summer is all of the fruits that are in season. I swear I can’t go to the store without leaving with a full bag of fruit. Lately I’ve been obsessed with lemons. I’ve put them in everything, and I feel like the flavor compliments so many other flavors so well. I decided that what I really wanted to make this week was some kind of lemon granola that I could eat with yogurt, fruit, milk, ice cream, etc.
I had never made granola before, and the recipes I looked at mostly had maple syrup and had lots of added sugar. Not my cup of tea. I decided to do a variation of the granola bars I’ve made in the past, and use honey as my sweetener. Honey really worked well in this case. It provided just the right amount of sweet, and held the granola together as it baked. If you are looking for a light, healthy, not too sweet granola, this is it. It could not be easier to make, either.
It took me a while to take photos of this granola (almost a week) after making it. Keeping it around in my house was REALLY difficult. My husband kept snacking on it. However, now that I have photographed it, I have to say, even being a week old, it tasted like I made it this morning. It definitely keeps very well. I will likely make more tomorrow, since after I took my pictures, I ate it all…. Oops.
Lemon Cranberry Granola
- 1 c oats
- 1 tsp lemon zest
- 1/4 c chopped almonds
- 1/4 c cranberries
- 2 tbsp lemon juice
- 1/4 c honey
- Preheat the oven to 250 degrees.
- Mix the oats, lemon zest, almonds, and cranberries together in a medium sized bowl.
- Add the lemon juice and honey.
- Stir to fully coat the mixture.
- Spread the granola oat mixture out on a baking sheet lined with parchment paper.
- Bake at 250 for 30 mins.
- Using a spatula, mix the granola while still in the oven to ensure it bakes evenly.
- Bake for another 30 minutes.
- Take out, and let cool.
- Enjoy! Or save in an airtight container for up to two weeks.