Lemon Poppy Seed Granola (Gluten-Free, Vegan)
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4.34 out of 5 stars
(6)
Ingredients
5 servings
- 2 cups rolled oats (certified gluten-free if necessary)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground ginger
- 6 tablespoons maple syrup or raw honey (not vegan (see tips above in post for sugar-free version)
- 3 tablespoons coconut oil
- 3 tablespoons lemon juice
- 2 tablespoons coconut sugar (divided)
- 1 tablespoon vanilla extract
- 3/4 cup finely chopped or ground (I like to use a mortar + pestle walnuts)
- 2 tablespoons poppy seeds
- 5 tablespoons unsweetened shredded coconut
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Preparation
Step 1
Preheat oven to 275°F. Line a cookie sheet with parchment paper. Set aside.
Step 2
In a large bowl combine oats, salt, ginger. Stir to combine.
Step 3
In a saucepan over low heat combine maple syrup/honey, oil, lemon juice, 1 tablespoon coconut sugar, and vanilla. Stir until all is smooth and melted.
Step 4
Pour oil mixture over oats in bowl. Stir vigorously until all is well coated.
Step 5
Pour granola mixture onto prepared cookie sheet and bake for 30 minutes.
Step 6
Remove from the oven and evenly top (do not stir) with walnuts, poppy seeds, coconut and 1 tablespoon of coconut sugar.
Step 7
Bake for 10 minutes longer.
Step 8
Remove from the oven and let cool completely before breaking up and serving.
Step 9
Enjoy!
Step 10
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