One of my favorite desserts is lemon poppy pound cake! So instead of eating cake for breakfast I decided to create a cake inspired granola. This lemon poppy granola gets its zing from lemon juice and lemon zest! It's like eating cake for breakfast... who's with me?
2 cups gluten free rolled oats, I used Bobs Red Mill
2 tablespoons flax meal
2 tablespoons coconut sugar
1/8 teaspoon ground ginger
2 tablespoons poppy seeds
1/4 cup desiccated coconut
6 tablespoons maple syrup
3 tablespoons coconut oil, melted
Juice of 2 lemons, (If you like it less acidic you can just do one)
Zest of 1 lemon
1 tablespoon vanilla extract
Method of Preparation:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine all of the ingredients in a large bowl and toss until evenly combine.
Spread the granola mixture onto the baking sheet and bake for 25 to 30 minutes, or until the oats are golden brown. (I like to toss the oat mixture once in the middle of baking so that they bake evenly).
Allow to cool before breaking into pieces! Store in an airtight container.
I love using this granola to top off my coconut milk yogurt in the morning, or on top of smoothies or smoothie bowls to add a crunch factor!