I’m definitely on a bit of a lemon hype at the moment – first lemon and coconut cookies and now lemon drizzle granola. You just can’t beat the instant summer feeling that lemon brings to a dish! This granola is deliciously nutty with a mix of almonds, hazelnuts and pecans – for extra crunch I’ve also added buckwheat groats (FYI they don’t actually contain wheat so are still gluten free – silly name!)
The coconut oil and honey combination works hand in hand with the zesty lemons, overall creating a simple but delicious granola that will work with many other flavours. I use granola for all sorts of meals; served with milk or yogurt at breakfast or as a crumble topping for dessert – it’s as versatile as you want it to be!
Makes 1 large jar;
– 2 cups GF oats (200g)
– 1 cup almonds (150g)
– 1 cup pecans (100g)
– 1 cup hazelnuts (150g)
– 1/2 cup buckwheat groats (90g) *
– 3 lemons, zest
– 2 tsp cinnamon
– 4 tbsp coconut oil
– 1/2 cup honey (170g)
– 1 tsp vanilla extract
– 3 lemons, juice
*Buckwheat groats can be found at Holland and Barrett or Grape Tree also sell lots of health foods for very cheap!
Preheat oven to 150C/300F/gas mark 2
Combine the dry ingredients together in a large mixing bowl; making sure everything is well mixed.
Heat the coconut oil, honey, vanilla and lemon juice in a small pan until melted. Pour the wet mixture over the dry ingredients and stir to fully coat.
Divide the mixture between two baking trays, spreading out the mixture as much as possible. Pop into the middle of the oven and bake for 45mins, stirring the mixture every 5-10mins.
Remove the granola from the oven once it has turned lovely and golden and leave to cool (this helps create those lovely clusters). Store in an airtight container.
I hope you enjoy this lovely, fresh granola!